Tamal en Cazuela (Cuban Cornmeal and Pork Stew)
Local name: Tamal en cazuela
In short: A thick, creamy cornmeal stew cooked in one pot with pork, sofrito, tomato, cumin and sour orange, like a tamal you eat with a spoon. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Tamal en cazuela is the Cuban tamal made in a pot instead of corn husks. Pork is simmered with sofrito, tomato, cumin and a splash of sour orange, then fine cornmeal is whisked in and cooked slowly until the stew turns thick, creamy and golden. The flavors are the same as in a wrapped tamal, but the work is far less. It is everyday family food, served in bowls with a squeeze of lime, and it tastes even better the next day.
Instructions
- Season the pork with 1/2 tsp of the salt. Heat the oil in a large heavy pot over medium-high heat and brown the pork in two batches, about 6 minutes per batch. Set aside.
- In the same pot, cook the onion and pepper for 6 minutes. Add the garlic, cumin, oregano and bay leaves and cook for 1 minute.
- Stir in the tomato sauce and sour orange juice. Return the pork to the pot and add 1 liter (4 cups) of the water. Cover and simmer for 45 minutes, until the pork is tender.
- Whisk the cornmeal into the remaining 500 ml (2 cups) cold water until smooth.
- Lower the heat. Slowly pour the cornmeal mixture into the pot, stirring constantly. Add the remaining 1/2 tsp salt and the black pepper.
- Cook for 30 to 40 minutes, stirring often and scraping the bottom, until the stew is thick enough to coat a spoon and the cornmeal tastes cooked. Add hot water if it gets too stiff.
- Remove the bay leaves, taste for salt and serve hot with lime wedges.
Tips
- Pour the cornmeal mixture in a slow stream while stirring, or it clumps. If lumps form, whisk hard or press them against the side of the pot with a spoon.
- Smoked ham, chorizo or salt pork can join the pork at the start for a deeper flavor.
Questions and answers
How is tamal en cazuela different from a regular tamal?
It has the same cornmeal and pork flavor, but it is cooked as a stew in one pot instead of being wrapped in corn husks and steamed. It is soft and spoonable.
What cornmeal should I use?
Fine yellow cornmeal. Coarse polenta takes much longer to soften and gives a gritty texture.
Can I make tamal en cazuela ahead?
Yes. It thickens as it cools, so loosen it with hot water or stock when reheating. Refrigerate it for up to 4 days.
How long does it take to make Tamal en Cazuela (Cuban Cornmeal and Pork Stew)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Tamal en Cazuela (Cuban Cornmeal and Pork Stew)?
About 410 kcal per serving, with 24 g of protein, 29 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 29 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
