Entree: Chile – Northern Chile – Cazuela de Llama (Traditional Andean meat and vegetable stew made with llama and seasonal mountain produce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) diced llama meat, stew-cut
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, sliced
- 3 cloves garlic, minced
- 6 cups (1.4 L) beef or lamb broth
- 2 cups (480 ml) water
- 4 medium potatoes, peeled and halved
- 2 ears fresh corn, halved
- 2 cups (300 g) pumpkin or winter squash, peeled and cubed
- 1 cup (150 g) green beans, trimmed (optional)
- 1-2 fresh aji amarillo or local mild chili, sliced (or 1 tbsp / 15 ml aji paste)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- Lemon or lime wedges for serving (optional)

Instructions

1. Pat the diced llama meat dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat the oil or lard in a large heavy pot over medium-high heat and brown the meat in batches until seared on all sides, about 6–8 minutes per batch; transfer browned meat to a plate.
2. In the same pot, reduce heat to medium and add the sliced onion; cook until softened and translucent, about 5 minutes. Add the minced garlic and aji slices (or paste) and cook 1 minute until fragrant.
3. Return the browned llama to the pot, stir in the ground cumin and dried oregano, then pour in the broth and water. Bring to a gentle boil, scraping any browned bits from the bottom.
4. Reduce heat to low, cover partially, and simmer gently until the meat is tender, about 1 to 1 1/2 hours depending on meat age; skim foam as needed.
5. Add the potatoes, pumpkin (or squash), and corn to the pot; continue simmering until the vegetables are tender, about 25–30 minutes. Add green beans in the last 8–10 minutes if using.
6. Taste and adjust seasoning with salt and pepper. Ladle cazuela into deep bowls so each serving gets broth, a piece of corn, potato, squash, and meat. Garnish with chopped cilantro and serve with lemon or lime wedges.