Tamal en Cazuela Rápido

Before you start

• Marinate the pork.

  In a medium bowl, toss the pork cubes with the mashed garlic, bitter orange juice, cumin, oregano, salt, and pepper. Cover tightly and let it marinate in the refrigerator for at least 30 minutes, or ideally overnight so the acid breaks down the meat.

Ingredients

• boneless pork shoulder1 lb
• garlic3 med clove
• bitter orange juice1/4 cup
• ground cumin1/2 tsp
• dried oregano1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• extra-virgin olive oil2 tbsp
• yellow onion1 small
• green bell pepper1/2 med
• garlic3 med clove
• plain tomato sauce1/4 cup
• vino seco1/4 cup
• cream-style sweet corn28 oz
• fine yellow cornmeal1 cup
• low-sodium chicken broth3 cup
• unsalted butter1 tbsp

Method

1. 01

   Sear the pork in batches.

   Place a large, heavy-bottomed Dutch oven over medium-high heat and add the olive oil. Remove the pork from the marinade and pat the cubes dry with a paper towel. Add the pork to the pot in a single layer without crowding the pan. Let it sear undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms, then flip and brown the other sides for about 8 minutes total. Remove the pork with a slotted spoon and set aside.

2. 02

   Build the sofrito.

   Lower the heat to medium. Into the rendered pork fat, add the diced onion and green bell pepper. Sauté for about 5 minutes, scraping up the browned bits of pork stuck to the bottom of the pot, until the onions turn soft and translucent. Add the minced garlic and cook for exactly 60 seconds until fragrant, taking care not to let it brown.

3. 03

   Deglaze and deepen the flavors.

   Pour the vino seco and the tomato sauce into the pot. Stir vigorously as it bubbles, lifting any remaining flavor from the bottom of the pot. Let the alcohol cook off for 2 to 3 minutes until the sauce slightly thickens and reduces, then return the browned pork chunks to the pot and stir to coat.

4. 04

   Blend the corn matrix.

   While the sofrito reduces, combine the cream-style corn, the fine yellow cornmeal, and 1 cup of the chicken broth in a blender or food processor. Pulse until it forms a thick, relatively smooth slurry.

5. 05

   Combine and simmer.

   Pour the blended corn mixture into the pot with the pork and sofrito. Add the remaining 2 cups of chicken broth and stir everything together until completely homogeneous. Bring the mixture to a gentle bubble, then immediately reduce the heat to the lowest possible setting and cover the pot.

6. 06

   Stir frequently to prevent scorching.

   Let the stew cook low and slow for 30 to 35 minutes. Every 5 to 7 minutes, remove the lid and drag a wooden spoon firmly across the bottom of the pot to prevent the cornmeal from sinking, scorching, and forming lumps.

7. 07

   Test for doneness and finish.

   The dish is done when the raw cornmeal taste is completely gone, the pork is fork-tender, and the texture resembles a thick, rich polenta. Plunge your wooden spoon straight down into the center of the pot; if the stew is thick enough to hold the spoon standing straight up, it is perfect. Turn off the heat and stir in the butter for a glossy finish.

Notes

• The Vino Seco reality.

  You will see a bottle of Edmundo or Goya Vino Seco in the pantry of every Cuban household in America. It is a heavily salted, dry cooking wine. If your local grocery store doesn't carry it in the Latin aisle, do not buy generic supermarket 'cooking wine.' Just buy a cheap, dry white wine like Pinot Grigio, and add a splash of white vinegar and a pinch of salt to your pot to mimic the sharp, briny acidity.

• Don't fear the stir.

  The only way to ruin this dish is to walk away from it. Cornmeal loves to sink to the bottom of the pot and burn. Treat this like an Italian risotto or a delicate gravy by keeping the heat ultra-low and scraping the bottom with a wooden spoon every five minutes to keep it smooth and lump-free.