Tamal en Cazuela
(Corn Chowder, Cuban Style)

Submitted by Arfito

 

1 lb. Lean boneless pork shoulder cut into very small bite-size cubes (or you could just grind it – I prefer the bits of pork)
3 cloves garlic – finely chopped
Juice of 1 or 2 limes
3 Tbsp. Olive oil
1 small onion – finely chopped
¼ green bell pepper, seeded & finely chopped
2 (8 oz.) cans tomato sauce
1 cup dry white wine
1 tsp. cumin
1 ½ cups yellow corn meal
2 (14 oz.) cans sweet CREAM STYLE corn
2 cups water
1 tsp.Salt
½ tsp. Pepper

 

1) Squeeze the lime over the pork bits and garlic. (I LOVE lime in anything – so to me, more is better.)
2) In a large frying pan, brown the lime-drenched pork with the chopped garlic over medium-high heat. (careful not to burn the garlic, or it will get bitter.)
3) Turn down the heat and add olive oil, onion, and bell pepper and sauté until onion is translucent.
4) Add tomato sauce and wine. Let it simmer on low while you prepare the corn mixture.
5) Mix together the corn meal, cumin, salt, pepper, and sweet creamed corn – put it in a food processor or blender and let it whirl until it's well blended and you get a thick liquid.
6) Put this mixture into a big pot. Add the water and stir together. Add the contents of the frying pan.
7) Cook over medium heat until it starts bubbling (just a few minutes). Then simmer on low for about 20 minutes stirring often to keep from sticking.

When you can do "The Amazing Spoon Trick," you'll know it's done. =D