Entree: Cuba – Central Culinary Region – Tamal en Cazuela (One-pot Cuban tamale-style casserole of seasoned pork and corn masa cooked in a pot)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1 lb (454 g) pork shoulder, trimmed and cut into 1/2-inch (1 cm) pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium onion, about 6 oz (170 g), chopped
- 1 green bell pepper, about 6 oz (170 g), chopped
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine or chicken broth (optional) for deglazing
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (60 ml) chicken stock, plus 2 cups (480 ml) warm chicken stock for masa
- 2 cups (240 g) masa harina (corn flour for tamales)
- 1/2 tsp (2 g) baking powder
- 1/4 cup (57 g) lard or vegetable shortening, melted
- 1/2 cup (120 ml) reserved pork cooking broth (from braising)
- 1/4 cup (35 g) sliced green olives (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Season the pork pieces with 1 tsp (5 g) ground cumin, 1 tsp (5 g) dried oregano, 1 tsp (5 g) kosher salt and 1/2 tsp (2 g) black pepper.
2. In a heavy 10–12 inch (25–30 cm) cazuela or deep skillet, heat 2 tbsp (30 ml) vegetable oil or lard over medium-high heat. Brown the pork in batches until well-seared, about 6–8 minutes total; transfer browned pork to a plate.
3. Reduce heat to medium, add the chopped onion and green pepper to the same pot and sauté until softened, about 5–6 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in 2 tbsp (30 g) tomato paste and cook 1–2 minutes, then deglaze with 1/2 cup (120 ml) white wine or 1/2 cup (120 ml) chicken stock, scraping up browned bits.
5. Return the pork to the pot, add 1/4 cup (60 ml) chicken stock, cover and simmer gently until pork is tender, about 45–60 minutes. If liquid reduces too much, add a little water. When done, remove pork with a slotted spoon and reserve 1/2 cup (120 ml) of the cooking broth; keep remaining broth in pot.
6. Meanwhile, prepare the masa: in a large bowl combine 2 cups (240 g) masa harina, 1/2 tsp (2 g) baking powder and a pinch of salt. Stir in 2 cups (480 ml) warm chicken stock gradually, then mix in 1/4 cup (57 g) melted lard or shortening and 1/2 cup (120 ml) reserved pork broth until the batter is smooth and spreadable but holds its shape.
7. Adjust the masa seasoning with a little salt if needed. If using olives, fold 1/4 cup (35 g) sliced green olives into the prepared pork.
8. Reduce the heat under the cazuela to low. Spread half of the masa evenly over the bottom of the pot. Distribute the cooked pork and olive mixture over the masa, then cover with the remaining masa, smoothing the surface.
9. Cover the cazuela tightly and cook over the lowest flame or simmer setting for 25–35 minutes, checking after 25 minutes: the masa should set and pull slightly away from the edges. If the top is not fully set, cover and continue a few more minutes.
10. Remove from heat, let rest 10 minutes, then invert or serve scoops directly from the cazuela. Garnish with chopped cilantro or parsley and serve warm with a simple salad or pickles.