This traditional earthenware casserole of Mexico, glazed on the inside and rough on the outside, is used for moles and stews, as it retains heat for a long time.
Cazuela (as it is named in Chile) is a Spanish-originated soup. It's a mid-thick rich flavoured stock obtained from cooking several kinds of meats and vegetables mixed together. The most common types of Cazuelas in Chile are the chicken or beef, but there's also another type made from Pork that's very popular.
Cazuela is a typical dish of the Amazonas Region in Peru. In each province or district of Amazonas, the cazuela has its own way of cooking. This one is from Chachapoyas.