Guiso de Maiz y Calabaza (Corn and Pumpkin Casserole) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
2 pound(s) pork, such as shoulder |
1 pound(s) whole fresh pumpkin |
1 pound(s) potatoes |
4 bacon strips |
1/4 pound(s) ham |
1/2 green pepper |
1/2 onion |
6 garlic cloves |
2 ear(s) corn on the cob |
16 ounce(s) (2 cups) crushed tomatoes |
1/2 tablespoon(s) ground cumin |
1/2 tablespoon(s) oregano |
2 bay leaves |
4 tablespoon(s) vinegar |
2 tablespoon(s) prosecco or other dry white wine |
1 medium can(s) corn, drained |
salt and pepper to taste |
cooked white rice, optional |
lime wedges, for garnish |
Directions:
1. Dice pork, pumpkin and potatoes into 1-by-1-inch cubes. Mince bacon and ham, and finely chop green pepper, onion and garlic in the food processor. Cut corn husks into 1/2-inch slices.
2. Sauté bacon in a Dutch oven or other large pot until it releases the fat. Add cubed pork and cook, stirring until golden brown. Add ham, potatoes and pumpkin; cook while stirring for 3 to 5 minutes.
3. Add green pepper, garlic, onion, crushed tomatoes, cumin, oregano, bay leaves, vinegar, wine, corn slices and drained canned corn. Season with salt and pepper to taste, cover and bring to a simmer.
4. Cook, covered, 30 to 40 minutes or until potatoes, pumpkin and pork are tender. Serve with white rice, if desired, and lime wedges to squeeze over the stew.
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