Entree: Mexico – Jalisco – Cazuela

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Total 2 hrs 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) pork shoulder, trimmed and cut into 1.5-inch (4 cm) pieces
- 2 bone-in beef short ribs, approx. 10 oz (280 g) each
- 4 bone-in, skin-on chicken thighs, approx. 5–6 oz (140–170 g) each
- 8 cups (1.9 L) low-sodium chicken or beef stock
- 3 roma tomatoes, about 10 oz (300 g) total
- 2 dried guajillo chiles, stemmed and seeded (guajillo = dried red chile)
- 3 cloves garlic, smashed
- 1 medium white onion, quartered
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 4 medium potatoes (Yukon Gold), about 1.25 lb (570 g), halved or quartered
- 1 medium chayote, peeled and cut into chunks, about 8 oz (225 g) (chayote = Mexican squash)
- 2 small ears corn, halved crosswise (elote = corn on the cob)
- 1 medium zucchini, cut into thick rounds (optional)
- 3 hoja santa leaves, large, torn (optional) (hoja santa = sacred leaf)
- 1 bunch cilantro, about 1 oz (30 g), leaves chopped (cilantro = fresh coriander)
- 2 limes, cut into wedges, for serving
- Warm corn tortillas, for serving

Instructions

Short Description:
A hearty mixed-meat stew traditionally cooked in a clay pot, combining beef, pork, and chicken with seasonal vegetables and seasoned with local herbs and chiles for a savory, aromatic broth.

Regional Notes:
This Jalisco-style cazuela is cooked in a cazuela de barro (clay pot) and features a mix of meats (beef short ribs, pork shoulder, and chicken thighs) with vegetables common to Western Mexico such as chayote and elote (corn on the cob). The broth is brightened with guajillo (dried red chile) and finished with hoja santa (sacred leaf) and cilantro (fresh coriander), reflecting Jalisco flavors rather than a single-meat or purely tomato-based stew.

1. If using an unglazed clay cazuela de barro (clay pot), soak it in warm water for 20–30 minutes, then drain. If you do not have a clay pot, use a heavy Dutch oven.
2. Toast the guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Transfer to a bowl, cover with very hot water, and soak 10 minutes to soften. Drain.
3. In a blender, combine the soaked guajillos, roma tomatoes, half the onion, 2 cloves garlic, and 1/2 cup (120 ml) stock; blend until smooth. Set the puree aside.
4. Heat the vegetable oil in the cazuela or Dutch oven over medium-high heat. Season the pork pieces and beef short ribs with 1 tsp (5 g) of the salt and some pepper. Brown the short ribs and pork in batches 3–4 minutes per side until nicely seared; remove and set aside.
5. Season the chicken thighs with 1 tsp (5 g) salt and pepper. Brown chicken thighs skin-side down 4–5 minutes until golden; remove and set aside.
6. Reduce heat to medium. Add the remaining onion (sliced) and the remaining garlic to the pot; cook 2–3 minutes until softened. Pour in the chile-tomato puree and cook, stirring, 2–3 minutes to remove the raw taste.
7. Return the browned beef and pork to the pot. Add the stock, bay leaves, dried oregano, and ground cumin. Bring to a gentle simmer, cover, and cook over low heat for 45–60 minutes, or until beef and pork are nearly tender.
8. Add the browned chicken thighs, potatoes, and carrots to the pot. Nestle the corn pieces and chayote among the meats and vegetables. Cover and simmer 25–30 minutes more, until the chicken is cooked through, potatoes are tender, and flavors have melded.
9. If using zucchini and hoja santa leaves, add them in the last 6–8 minutes of cooking so they remain bright and not mushy. Taste and adjust seasoning with additional salt and pepper as needed.
10. Turn off heat and let the cazuela rest 5 minutes. Stir in half the chopped cilantro (cilantro = fresh coriander) and discard bay leaves. Serve hot straight from the cazuela, garnished with remaining cilantro and lime wedges, with warm corn tortillas at the table.