Ten generous recipes inspired by the broths, beans, grains, vegetables, herbs and shared tables of Latin America

From the markets of Mexico and Guatemala to home kitchens in Peru, Colombia, Brazil, Chile, Ecuador, Costa Rica, El Salvador and Argentina, broth-based dishes carry stories of place. A soup may be everyday food in one household and a celebration dish in another. Recipes change between regions, families and generations—and that variation is part of the tradition.

What connects the dishes in this collection is not one “Latin American cuisine”, but a shared gift for building depth from accessible ingredients: meat or fish, beans, maize, potatoes, pumpkin, aromatic vegetables, herbs, chillies, citrus and time. These are meals designed to be ladled generously and finished at the table.

The recipes below are practical Australian-kitchen interpretations rather than claims to a single definitive version. Bone broth is used as a convenient cooking base, while the defining ingredients and serving traditions remain the focus.

 

Why These Comfort Foods Endure

Slow cooking can transform firm cuts of meat, dried beans, maize and root vegetables into a meal that feeds many people. It also allows one pot to carry several textures at once: tender meat, creamy beans, sweet pumpkin, fresh herbs and a broth rich with aromatics.

·   Broths and stocks create the savoury foundation.

·   Beans, hominy, rice and potatoes make meals substantial.

·   Pumpkin, carrots, corn, tomatoes and greens add colour and variety.

·   Onion, garlic, cumin, paprika, chillies and bay leaves build depth.

·   Coriander, lime, orange, cabbage and radish bring freshness at the table.

·   Large pots suit family meals, celebrations, leftovers and batch cooking.

If you enjoy exploring soup traditions across regions, continue with From Australia to Asia: A Journey Through Traditional Soups, Broths & Nourishing Recipes, Mediterranean Bone Broth Recipes and Hawker Bone Broth Recipes.

Before You Begin

·   Dried beans and hominy vary in age and may need longer cooking. Keep extra hot water or broth nearby.

·   If using Broth & Co powder or concentrate, prepare it to the label directions before measuring the liquid required by the recipe.

·   Taste before salting: broth, sausage and smoked meats can already contribute salt.

·   Remove whole bay leaves, cinnamon sticks and cardamom pods before serving.

·   Cool leftovers promptly and refrigerate in covered containers. Reheat until steaming hot. 

Brazilian-Inspired Feijoada

A deeply savoury black bean and beef stew, finished with orange for brightness.

Ingredients

·   400 g dried black beans, soaked overnight in plenty of cold water

·   1 tablespoon extra virgin olive oil

·   500 g beef chuck, cut into 3 cm pieces

·   200 g smoked sausage or chorizo, sliced

·   1 large brown onion, finely diced

·   4 garlic cloves, minced

·   2 bay leaves

·   1 teaspoon smoked paprika

·   1 litre prepared beef bone broth, plus extra if needed

·   ½ teaspoon freshly ground black pepper

·   Sea salt, to taste

Method

·   Drain and rinse the soaked beans.

·   Heat the oil in a large heavy-based pot over medium-high heat. Brown the beef in batches, then transfer it to a plate.

·   Add the sausage and cook for 3–4 minutes until lightly coloured. Add the onion and cook for 5 minutes, then stir in the garlic and paprika for 30 seconds.

·   Return the beef to the pot. Add the beans, bay leaves, pepper and bone broth. Bring to a boil, skimming any foam from the surface.

·   Reduce the heat to low, cover partially and simmer for 1½–2 hours, stirring occasionally. Add a little hot water or broth if the beans are no longer submerged.

·   When the beans and beef are tender, uncover and simmer for a further 15–20 minutes to thicken. Crush a spoonful of beans against the side of the pot if you prefer a creamier texture.

·   Remove the bay leaves, taste and season only as needed.

To Serve

·   Steamed rice

·   Orange wedges or slices

·   Fresh coriander or parsley

·   Sautéed greens, if desired

 

 

Argentine-Inspired Locro

A festival-style stew of hominy, white beans, beef and sweet vegetables.

Ingredients

·   1 cup (200 g) dried white beans, soaked overnight

·   1 cup (180 g) dried hominy, soaked overnight, or 2 x 400 g cans hominy, drained

·   1 tablespoon extra virgin olive oil

·   600 g beef chuck, cut into 3 cm pieces

·   1 large brown onion, diced

·   3 garlic cloves, minced

·   1 teaspoon smoked paprika

·   ½ teaspoon ground cumin

·   1 medium carrot, diced

·   400 g pumpkin, peeled and cut into 2 cm cubes

·   1 litre prepared beef bone broth

·   1 bay leaf

·   Sea salt and black pepper, to taste

Method

·   Drain and rinse the soaked beans and hominy. If using canned hominy, set it aside until the final 45 minutes of cooking.

·   Heat the oil in a large pot over medium-high heat. Brown the beef in batches and set aside.

·   Reduce the heat to medium. Cook the onion and carrot for 6–8 minutes until softened. Add the garlic, paprika and cumin and stir for 30 seconds.

·   Return the beef to the pot. Add the dried beans, dried hominy, bay leaf and bone broth. Bring to a boil.

·   Reduce the heat, cover partially and simmer for 1½ hours, stirring occasionally.

·   Add the pumpkin—and canned hominy, if using—and cook for another 35–45 minutes until the beef and beans are tender and the pumpkin begins to melt into the broth.

·   Remove the bay leaf. Season to taste and rest for 10 minutes before serving.

To Serve

·   Chopped spring onion

·   Fresh parsley

·   Chilli oil or a smoky paprika oil, if desired

 

Peruvian-Inspired Aguadito de Pollo

A vivid coriander chicken and rice soup with a fresh lime finish.

Ingredients

·   1 packed cup fresh coriander leaves and tender stems

·   250 ml prepared chicken bone broth, taken from the total below

·   1 tablespoon extra virgin olive oil

·   600 g boneless chicken thighs, cut into large pieces

·   1 brown onion, finely diced

·   3 garlic cloves, minced

·   1 teaspoon ground cumin

·   1 medium carrot, diced

·   1 red capsicum, diced

·   1 cup (200 g) long-grain rice, rinsed

·   1 litre prepared chicken bone broth, including the 250 ml used above

·   150 g frozen peas

·   Juice of 1 lime, plus wedges to serve

·   Sea salt and black pepper, to taste

Method

·   Blend the coriander with 250 ml of the bone broth until smooth and set aside.

·   Heat the oil in a large pot over medium-high heat. Season the chicken lightly and brown for 4–5 minutes. Transfer to a plate.

·   Add the onion, carrot and capsicum and cook for 5 minutes. Stir in the garlic and cumin for 30 seconds.

·   Return the chicken to the pot. Add the rice and remaining broth, bring to a gentle boil, then reduce the heat.

·   Simmer partially covered for 18–20 minutes, or until the rice and chicken are cooked.

·   Stir in the coriander mixture and peas. Simmer for 3–4 minutes without boiling vigorously, preserving the fresh colour.

·   Add the lime juice, taste and season. Serve immediately with extra lime.

To Serve

·   Lime wedges

·   Sliced fresh chilli, optional

·   Extra coriander

 

 

Colombian-Inspired Ajiaco

A chicken, potato and corn soup that becomes naturally creamy as the potatoes soften.

Ingredients

·   700 g skinless chicken thighs or chicken breast

·   1.25 litres prepared chicken bone broth

·   1 brown onion, halved

·   3 garlic cloves, lightly crushed

·   2 bay leaves

·   300 g floury potatoes, peeled and thinly sliced

·   300 g all-purpose potatoes, peeled and cut into 3 cm pieces

·   2 corn cobs, each cut into 3 pieces

·   1 teaspoon dried guascas, if available

·   Sea salt and black pepper, to taste

Method

·   Place the chicken, bone broth, onion, garlic and bay leaves in a large pot. Bring to a gentle simmer and cook for 20 minutes, or until the chicken is cooked through.

·   Transfer the chicken to a plate. Remove and discard the onion, garlic and bay leaves.

·   Add both types of potato and the corn to the broth. Simmer for 25–30 minutes, stirring occasionally, until the sliced floury potato breaks down and thickens the soup.

·   Shred the chicken and return it to the pot with the guascas, if using. Simmer for 5 minutes.

·   Taste and season. Add a little hot water or broth if the soup becomes thicker than you prefer.

To Serve

·   Avocado slices

·   Capers

·   A spoonful of cream or plain yoghurt

·   Fresh coriander

 

 

Chilean-Inspired Cazuela

A clear, generous family soup with beef, pumpkin, potato, carrot and corn.

Ingredients

·   1 tablespoon extra virgin olive oil

·   700 g beef chuck, cut into 6 large pieces

·   1 large brown onion, diced

·   2 garlic cloves, minced

·   1 teaspoon dried oregano

·   1.25 litres prepared beef bone broth

·   3 medium potatoes, peeled and halved

·   3 carrots, cut into thick pieces

·   450 g pumpkin, peeled and cut into 6 large pieces

·   2 corn cobs, each cut into 3 pieces

·   1 cup green beans, trimmed and halved

·   Sea salt and black pepper, to taste

Method

·   Heat the oil in a large pot over medium-high heat. Brown the beef on all sides, then transfer to a plate.

·   Add the onion and cook for 5 minutes. Stir in the garlic and oregano for 30 seconds.

·   Return the beef to the pot, add the bone broth and bring to a gentle boil. Reduce the heat, cover partially and simmer for 45 minutes.

·   Add the potatoes and carrots and simmer for 15 minutes.

·   Add the pumpkin and corn and cook for another 15 minutes, then add the beans for the final 5–7 minutes.

·   Check that the beef and vegetables are tender. Taste and season.

·   Serve each bowl with a piece of beef, potato, pumpkin, corn and plenty of broth.

To Serve

·   Chopped parsley or coriander

·   Aji or chilli sauce, optional

 

Ecuadorian-Inspired Encebollado

A bright coastal fish soup with tomato, cassava, lime and pickled onion.

Ingredients

·   1 small red onion, very thinly sliced

·   Juice of 2 limes, divided

·   ½ teaspoon sea salt, plus extra to taste

·   1 tablespoon extra virgin olive oil

·   1 brown onion, diced

·   2 garlic cloves, minced

·   2 medium tomatoes, diced

·   1 teaspoon ground cumin

·   750 ml prepared fish, chicken or neutral bone broth

·   400 g cassava (yuca), peeled, woody core removed and cut into chunks

·   500 g tuna steaks or firm white fish, cut into large pieces

·   ½ cup fresh coriander, chopped

·   Black pepper, to taste

Method

·   Combine the sliced red onion with half the lime juice and ½ teaspoon salt. Toss well and set aside to soften while the soup cooks.

·   Heat the oil in a pot over medium heat. Cook the brown onion for 5 minutes. Add the garlic, tomatoes and cumin and cook for another 5 minutes until pulpy.

·   Add the broth and cassava. Bring to a boil, reduce the heat and simmer for 20–25 minutes until the cassava is tender.

·   Add the fish and poach gently for 6–10 minutes, depending on thickness, until just cooked.

·   Stir in the remaining lime juice and half the coriander. Taste and season.

·   Ladle into bowls and top generously with the drained lime-pickled onion and remaining coriander.

To Serve

·   Lime wedges

·   Plantain chips or toasted corn, if available

 

 

Mexican-Inspired Pozole Rojo

A red chilli, hominy and pork soup made for generous bowls and abundant toppings.

Ingredients

·   3 dried ancho chillies, stems and seeds removed

·   500 ml boiling water

·   1 tablespoon extra virgin olive oil

·   700 g pork shoulder, cut into 3 cm pieces, or boneless chicken thighs

·   1 brown onion, diced

·   4 garlic cloves, minced

·   1 teaspoon ground cumin

·   1 teaspoon dried oregano

·   1 litre prepared chicken or beef bone broth

·   2 x 400 g cans hominy, drained and rinsed

·   1 bay leaf

·   Sea salt, to taste

Method

·   Place the ancho chillies in a heatproof bowl, cover with the boiling water and soak for 20 minutes. Blend the softened chillies with 250 ml soaking water until smooth. Strain if you prefer a silkier broth.

·   Heat the oil in a large pot over medium-high heat. Brown the pork in batches and set aside.

·   Add the onion and cook for 5 minutes. Stir in the garlic, cumin and oregano for 30 seconds.

·   Return the pork to the pot. Add the chilli purée, bone broth and bay leaf. Bring to a boil, then reduce the heat and simmer partially covered for 50 minutes.

·   Add the hominy and simmer for another 25–30 minutes, until the pork is tender and the flavours have combined.

·   Remove the bay leaf, taste and season. Add extra broth or hot water if needed.

To Serve

·   Finely shredded cabbage

·   Thinly sliced radishes

·   Diced avocado

·   Fresh coriander

·   Lime wedges

·   Diced onion

 

 

Guatemalan-Inspired Caldo de Pollo

A comforting chicken soup with potatoes, carrots, corn and cabbage.

Ingredients

·   1 kg bone-in chicken pieces

·   1.25 litres prepared chicken bone broth

·   1 brown onion, quartered

·   3 garlic cloves, lightly crushed

·   2 bay leaves

·   2 medium potatoes, peeled and cut into chunks

·   2 carrots, cut into thick rounds

·   2 corn cobs, each cut into 3 pieces

·   ¼ small green cabbage, cut into wedges

·   1 zucchini, cut into thick rounds

·   Sea salt and black pepper, to taste

Method

·   Place the chicken, bone broth, onion, garlic and bay leaves in a large pot. Bring to a gentle boil, skimming the surface if needed.

·   Reduce the heat, cover partially and simmer for 25 minutes.

·   Add the potatoes, carrots and corn. Cook for 15 minutes.

·   Add the cabbage and zucchini and cook for another 10–12 minutes, until the vegetables and chicken are tender.

·   Remove the bay leaves. Taste and season.

·   Serve the chicken and vegetables in wide bowls with plenty of broth.

To Serve

·   Fresh coriander

·   Lime wedges

·   Warm corn tortillas

·   Diced avocado, optional

 

Costa Rican-Inspired Olla de Carne

A “pot of meat” filled with beef and colourful root vegetables.

Ingredients

·   800 g beef chuck or gravy beef, cut into 6 large pieces

·   1.5 litres prepared beef bone broth

·   1 brown onion, quartered

·   3 garlic cloves, crushed

·   2 bay leaves

·   2 carrots, cut into thick pieces

·   300 g cassava, peeled, cored and cut into chunks

·   300 g orange sweet potato, peeled and cut into chunks

·   300 g pumpkin, peeled and cut into chunks

·   2 medium potatoes, peeled and halved

·   2 corn cobs, each cut into 3 pieces

·   1 zucchini, cut into thick rounds

·   Sea salt and black pepper, to taste

Method

·   Place the beef, bone broth, onion, garlic and bay leaves in a large pot. Bring to a boil, skim the surface, then reduce the heat.

·   Cover partially and simmer for 60–75 minutes, until the beef is beginning to soften.

·   Add the carrots and cassava and cook for 15 minutes.

·   Add the sweet potato, pumpkin, potatoes and corn and cook for another 20 minutes.

·   Add the zucchini for the final 8–10 minutes.

·   Remove the onion, garlic and bay leaves if desired. Taste and season.

·   Serve each bowl with beef, a selection of vegetables and plenty of broth.

To Serve

·   Fresh coriander

·   Lime wedges

·   Steamed rice, optional

 

Salvadoran-Inspired Sopa de Res

A substantial beef and vegetable soup for a shared family table.

Ingredients

·   900 g beef short ribs or beef shin

·   1.5 litres prepared beef bone broth

·   1 brown onion, quartered

·   3 garlic cloves, crushed

·   2 bay leaves

·   2 carrots, cut into thick pieces

·   2 medium potatoes, peeled and halved

·   350 g pumpkin, cut into large chunks

·   2 corn cobs, each cut into 3 pieces

·   ¼ small cabbage, cut into wedges

·   1 zucchini, cut into thick rounds

·   Sea salt and black pepper, to taste

Method

·   Place the beef, bone broth, onion, garlic and bay leaves in a large pot. Bring to a boil and skim any foam from the surface.

·   Reduce the heat, cover partially and simmer for 75 minutes, or until the beef is becoming tender.

·   Add the carrots, potatoes and corn and cook for 15 minutes.

·   Add the pumpkin, cabbage and zucchini and simmer for a further 15–20 minutes, until all vegetables are tender without falling apart.

·   Remove the bay leaves. Taste and season.

·   Divide the beef and vegetables between large bowls and ladle over the broth.

To Serve

·   Fresh coriander

·   Lime wedges

·   Warm tortillas

·   Diced onion or chilli, optional

Why Bone Broth Works in These Recipes

The best broth should support the dish rather than compete with it. In these recipes it carries onion, garlic, herbs and spices; surrounds beans, grains and vegetables; and helps slow-cooked meat remain part of a generous, spoonable meal.

Broth & Co bone broth also contributes naturally occurring protein. It is still the complete bowl that makes these recipes satisfying: meat or fish, beans or grains, vegetables, garnishes and broth working together.

For the wider nutrition and culinary context, read Bone Broth Benefits: The Complete Guide to Gut Health, Protein, Recovery & Healthy Ageing.

To prepare broth from scratch, use Bone Broth Recipe: How to make & More; for a convenient powder option, explore Broth & Co Beef Bone Broth Powder.

Build Your Own Latin American-Inspired Comfort Bowl

Once you understand the pattern, leftovers and seasonal vegetables become much easier to use. Start with a broth, choose a substantial ingredient, add vegetables and finish with contrast.

 

·   Build depth first: brown meat and soften onion before adding liquid.

·   Use dried chilli, paprika, cumin, oregano or bay leaves with restraint, then adjust.

·   Let beans, potatoes or pumpkin thicken the broth naturally.

·   Finish at the table with lime, orange, coriander, cabbage, radish or avocado.

·   Make enough for tomorrow: many stews become even more cohesive after resting overnight.

Frequently Asked Questions

Are these recipes completely traditional?

They are respectful, practical interpretations. Every featured dish has regional and family variations, and several traditional ingredients can be difficult to source in Australia. Notes explain the most important adaptations.

Can I use bone broth powder or concentrate?

Yes. Prepare it according to the label directions, then measure the amount of liquid stated in the recipe. Taste before adding salt.

Can I make these recipes ahead?

Most stews and bean-based soups are excellent for batch cooking. Cool them promptly, refrigerate and reheat until steaming hot. Add crisp garnishes and citrus only when serving.

Can dried beans be replaced with canned beans?

Usually. Drain and rinse canned beans and add them later so they do not disintegrate. Two 400 g cans generally replace about 1 cup of dried beans, although drained weights vary.

How can I make the dishes milder for children?

Keep chilli modest in the pot and serve chilli sauce separately. Familiar toppings such as avocado, rice, yoghurt or lime can let each person adjust their bowl.

Where can I find more soup recipes?

Browse the full collection of nourishing recipes or continue with Healing Soups & Nourishing Broths: Bone Broth Recipes for Recovery and Vegetable Forward Soups and Broths.

Final Thoughts

From Brazil’s black bean feijoada and Argentina’s festival locro to Peru’s coriander-bright aguadito and Mexico’s celebratory pozole, these dishes show how much identity can live in one pot. Their ingredients tell stories of climate, trade, agriculture, migration, celebration and home.

They also remind us why soup endures. It stretches ingredients without making the meal feel small. It welcomes vegetables, beans, grains and modest cuts of meat. It invites people to add their own garnish and gather around the same pot.

There is no single flavour of Latin America. There are thousands of kitchens, each with its own way of making comfort. Begin with good ingredients, cook with patience and leave room at the table for another bowl.