Guiso de Maiz (Cuban Corn Stew)

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: Season the pork with salt (1 teaspoon) and black pepper (¼ teaspoon).

   Uses 1–1 1/4 lb pork stew meat, cut into 1–2-inch chunks · 1 teaspoon salt (or to taste) · ¼ teaspoon black pepper (or to taste)

2. 2

   Step 2: Heat the olive oil (3 tablespoons) in a large pot over medium heat. Add the pork and cook for 7–9 minutes, or until browned and any liquid has evaporated. Stir occasionally to brown all sides.

   Brown pork chunks and evaporate released liquid · 9 minUses 3 tablespoons olive oil · Salt-and-pepper seasoned raw pork chunks

3. 3

   Step 3: Take the pot off heat and lift the browned pork to a plate. Keep the browning oil and juices in the pot; return it to medium heat and cook the diced onion (1 small) there for two minutes, stirring frequently.

   Soften onion in pork-browning pan · 2 minUses Browned pork and reserved browning pan · 1 small onion (finely diced)

4. 4

   Step 4: Add the garlic (3–4), tomato paste (1 tablespoon), dried oregano (½ teaspoon), and ground cumin (¼ teaspoon). Stir to combine and cook for 1 minute, stirring often.

   Cook garlic, tomato paste and spices · 1 minUses Onion softened in the reserved pork-browning pan · 3–4 garlic cloves, minced · 1 tablespoon tomato paste · ½ teaspoon dried oregano · ¼ teaspoon ground cumin

5. 5

   Step 5: Carefully add the white wine (½ cup) and cook for 1–2 minutes, or until most of the liquid evaporates. Stir frequently and gently scrape up any bits stuck to the bottom of the pot.

   White-wine deglazinguntil mostly evaporated · 2 minUses Prepared onion-garlic-tomato-spice sofrito · ½ cup white wine

6. 6

   Step 6: Add the chicken broth (6 cups) and the reserved pork to the pot. Raise the heat to medium-high and bring to a simmer. Once simmering, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. Adjust the heat as needed to maintain a gentle simmer.

   Simmer Pork · 20 minUses Wine-deglazed sofrito base · 6 cups chicken broth · Reserved browned pork and plate juices

7. 7

   Step 7: Peel and cut the potato into one- to one-and-a-half-inch chunks, drain and rinse the canned kernels, and cut the two corn cobs into rounds. Add these vegetables to the prepared pork broth. Return to a simmer, lower the heat, cover and cook about twenty-five to thirty minutes until potato and pork are tender, stirring occasionally; continue gently if needed.

   Simmer with Potato · 30 minUses Pork stew after its initial twenty-minute simmer · 1 large russet potato (about 10–12 oz), peeled, cut into 1–1 1/2-inch chunks · One 15-ounce can corn kernels, drained and rinsed · 2 fresh corn cobs, cut into rounds

8. 8

   Step 8: Taste the finished stew and add the separate optional extra salt only if needed. Serve hot; white rice or crusty bread are optional sides.

   Uses Fully cooked tender pork, corn and potato stew · Additional salt to taste after cooking, optional; amount unspecified