A typical dish of Chilean cazuela is made by boiling the meat (normally beef or chicken) with chopped onions and carrots.

All the rest of the ingredients are boiled separately in individual pots, but the stock from the meat is complemented with the stock from the boiling of the vegetables; the plate is served accompanied of a piece of squash or zapallo camote in Spanish, one big potato or a couple of small potatoes, green beans, previously cooked rice and a piece of sweetcorn.

The cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables (e.g. potatoes, large piece of squash or carrot) last.

In Puerto Rico, cazuela is a traditional crustless pie cooked in banana leaves usually made during the Christmas season.

[4] In southern Arizona, cazuela (sometimes spelled casuela) is generally made with carne seca or machaca (two varieties of dried beef) with potatoes, garlic, green chiles, and herbs.