Entree: Panama – Tamal de olla (Pot Tamal)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 25 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, roughly chopped — about 1 cup (150 g)
- 1 red bell pepper, seeded and chopped — about 1 cup (150 g)
- 4 cloves garlic, minced — about 2 tbsp (12 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/4 cup (60 ml) achiote (annatto) oil or 2 tbsp (30 ml) annatto paste dissolved in 1/4 cup (60 ml) oil
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) dry white wine or additional broth (optional)
- 1/2 cup (75 g) frozen peas
- 1/4 cup (40 g) pimiento-stuffed green olives, sliced (optional)
- 2 tbsp (30 g) raisins (optional)
- 1/2 cup (115 g) lard or vegetable shortening, softened
- 3 cups (360 g) masa harina (corn masa flour)
- 4 cups (960 ml) chicken or pork broth, hot (divided)
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) coarse salt (adjust to taste)
- 2 tbsp (30 ml) fresh cilantro, chopped, for finish (optional)

Instructions

1. Pat the pork pieces dry and season with 1 tsp (5 g) salt and the black pepper. In a heavy Dutch oven or deep skillet over medium-high heat, heat 2 tbsp (30 ml) vegetable oil. Brown the pork in batches until deeply caramelized, about 6–8 minutes per batch; remove and set aside.
2. In the same pot reduce heat to medium, add the achiote oil, then sauté the chopped onion and red bell pepper until soft, about 6 minutes. Add garlic, cumin and oregano and cook 1 minute until fragrant.
3. Return the browned pork to the pot, add tomato sauce, white wine (if using), 2 cups (480 ml) of the hot broth, and 1 tsp (5 g) salt. Bring to a simmer, cover, and cook gently until the pork is tender, about 1 to 1¼ hours. If needed, add additional broth to maintain a sauce consistency.
4. Once pork is tender, stir in peas, olives and raisins (if using). Adjust seasoning to taste; the stew (guiso) should be well seasoned and slightly saucy. Remove from heat and shred or chop the pork into bite-sized pieces.
5. Preheat oven to 350°F (180°C). In a large bowl, beat the lard or shortening with 1 cup (240 ml) of the remaining hot broth until light and slightly emulsified. Stir in the masa harina, baking powder and 1 tsp (5 g) coarse salt. Gradually add the remaining broth (about 1–2 cups / 240–480 ml) until a soft, spreadable dough that holds together is formed (consistency similar to thick cornbread batter).
6. Spoon about half of the masa into a greased 9x13-inch (23x33 cm) ovenproof casserole, spreading it evenly to form a base layer. Spoon the pork guiso over the masa, distributing sauce and meat evenly. Top with the remaining masa and smooth the surface.
7. Cover the casserole tightly with foil or a lid and bake for 50–60 minutes, until the masa is set and pulls slightly from the sides. Remove cover and bake an additional 10 minutes to lightly brown the top, if desired.
8. Let rest 10 minutes before serving. Garnish with chopped cilantro and serve hot, scooping portions like a hearty pot tamal.