Tamale en Cazuela

Tamale en Cazuela - Pork Cornmeal Stew
Categories: Cuban, Ethnic, Maindish, Meat, Stew
Yield: 4 Servings

1 1/2 lb Lean pork cubed 1/2"
Salt & pepper to taste
1/4 c Lime juice fresh only
6 tb Olive oil
3 ea Garlic cloves minced
1 ea Onion minced
1 ea Green pepper seeded & finely chopped
1/2 ts Ground cumin
1/4 ts Tabasco sauce
1 ea 4" Cuban chorizo sliced thin
2 c Stewed tomatoes
4 tb Dry sherry
5 oz Ground yellow cornmeal (masa harina)
1 pt Water

Marinate pork in lime juice with salt & pepper 2-12 hrs.
Heat 1/2 of oil in a cast iron skillet over a med-heat.
Remove prok cubes from marinade.
Reserve liquid.
Brown meat in the oil for approx. 8-1o mins.
Reduce heat to low then add onion, pepper & garlic.
Cook for 5-6 mins. until tender.
Add sliced chorizo, tomatoes, cumin, sherry & Tabasco.
Now add marinade & simmer for 30 mins.
Stir frequently.
Combine cornmeal & water over a med-heat.
Add remaining oil, salt & pepper to taste.
Whisk as mixture thickens.
Add some more water, whisk & cover.
Cook over a low heat for 20-24 mins.
Add tomato & pork mixture.
Stir to mix while cooking over heat for 3-5 mins.

ORIGIN:
Linda Fuentes-Fernandes, Tampa-FL, circa 1994

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