📝 About This Recipe
Tamal en Cazuela is a beloved Cuban soul food classic that delivers all the rich, savory flavors of a traditional corn tamale without the labor-intensive wrapping in husks. This 'tamale in a pot' features a creamy, velvety corn porridge punctuated by tender chunks of marinated pork and a fragrant sofrito. It is a rustic, heartwarming masterpiece that captures the essence of Caribbean home cooking, offering a perfect balance of sweetness from the corn and saltiness from the seasoned meats.
🥗 Ingredients
The Pork Base
- 1 pound Pork Shoulder (Boston Butt) (cut into 1/2-inch cubes)
- 1/4 cup Sour Orange Juice (or equal parts lime and orange juice)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Lard or Vegetable Oil (lard provides the most authentic flavor)
The Sofrito
- 1 medium Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 4-6 pieces Garlic Cloves (minced)
- 1/2 cup Tomato Sauce (Spanish style preferred)
- 1/4 cup Dry White Wine (Vino Seco) (or a dry cooking wine)
The Corn Mixture
- 4 cups Fresh Corn Kernels (ground or processed in a blender; can substitute frozen if thawed)
- 3 cups Chicken Broth (low sodium)
- 1/2 cup Cornmeal (fine ground, to help thicken if needed)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Smoked Paprika (pimentón)
👨🍳 Instructions
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1
In a medium bowl, toss the cubed pork shoulder with the sour orange juice, salt, and pepper. Let it marinate for at least 20 minutes while you prepare the other ingredients.
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2
If using fresh corn, cut the kernels off the cob. Place the kernels in a blender or food processor with 1 cup of the chicken broth and pulse until you achieve a coarse, creamy consistency. Avoid making it a complete liquid; some texture is desirable.
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3
In a large, heavy-bottomed pot or Dutch oven (the 'cazuela'), heat the lard or oil over medium-high heat.
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4
Add the pork cubes to the pot, working in batches if necessary. Sear the meat until it is deeply browned and slightly crispy on the edges, about 8-10 minutes. Remove the meat and set aside, leaving the rendered fat in the pot.
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5
Lower the heat to medium. Add the diced onion and green pepper to the pot. Sauté until the onion is translucent and the peppers have softened, roughly 5-6 minutes.
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6
Stir in the minced garlic, cumin, and smoked paprika. Cook for just 1 minute until the spices are fragrant, being careful not to burn the garlic.
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7
Pour in the tomato sauce and white wine. Stir to deglaze the bottom of the pot, scraping up all those delicious browned bits of pork (the 'sucre'). Let it simmer for 3 minutes.
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8
Return the browned pork to the pot and stir to coat with the sofrito.
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9
Add the ground corn mixture and the remaining 2 cups of chicken broth. Whisk in the dry cornmeal slowly to ensure there are no lumps.
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10
Bring the mixture to a gentle boil, then immediately reduce the heat to low. This is crucial as corn sticks and burns easily.
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11
Cover the pot and simmer, stirring frequently with a wooden spoon every 5 minutes. Cook for 35-45 minutes until the corn loses its raw taste and the mixture thickens to a porridge-like consistency.
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12
Taste and adjust seasoning with more salt or pepper if needed. The tamal is ready when the pork is tender and the corn is thick enough to coat the back of a spoon heavily.
💡 Chef's Tips
Constant stirring is your best friend; the corn starch settles at the bottom and can scorch quickly. If the mixture becomes too thick before the pork is tender, add an extra splash of broth or water. For a shortcut, you can use canned cream-style corn mixed with whole kernels, but reduce the added broth. Authentic 'Vino Seco' (Cuban cooking wine) adds a specific salty-tart profile that is hard to replicate, but a dry Sherry is the best substitute. Using fresh corn from the cob provides a natural sweetness and superior texture compared to frozen or canned options.
🍽️ Serving Suggestions
Serve hot in deep bowls, garnished with a few pieces of crispy pork skin (chicharrones) for texture. A side of white rice is traditional for some, though the dish is quite filling on its own. Pair with a simple avocado and red onion salad dressed with lime and olive oil to cut through the richness. A cold Cuban beer or a glass of crisp, chilled Sauvignon Blanc complements the sweetness of the corn beautifully. Top with a drizzle of extra virgin olive oil and a sprinkle of fresh cilantro for a modern touch.