Guiso de Maiz (Cuban Style Corn Stew)
Guiso de Maíz (Cuban Corn Stew) – A Taste of Cuban Comfort Food
Craving a taste of authentic Cuban comfort food? Look no further than Guiso de Maíz, or Cuban Corn Stew, a dish that holds a special place in my heart and in my family’s kitchen. We affectionately call it Guiso de Maíz Supremo, and it’s been passed down through generations, full of love, tradition, and flavor. Today, I’m sharing this time-honored recipe with you, one that my Tía Carlotta handed down to my cousin Isabel, who then shared it with me. Now, I’m passing it along to you so you can experience this Cuban classic yourself!
Why You’ll Love This Cuban Corn Stew
Made with tender corn, smoky spices, and a touch of Cuban flair, Guiso de Maíz is more than just a stew; it’s a soulful dish that brings the warmth of home and family gatherings straight to your table. This hearty, savory stew is perfect for family meals, cozy dinners, or any occasion when you want a comforting meal that tastes like a piece of Cuba.
Tips & Tricks for Perfecting Your Guiso de Maíz
- Add flavor layers: The key to great Guiso de Maíz is in the seasoning. Use smoked paprika, cumin, and oregano for that signature Cuban flavor.
- Perfect texture: For a creamier stew, feel free to mash some of the corn while cooking. It’ll thicken the broth and give the dish an extra velvety texture.
- Don’t skip the rice: This dish is best served over a bed of fluffy white rice, it’s a Cuban staple and complements the stew perfectly.
- Sweet plantains: For the ultimate Cuban comfort food experience, serve with fried sweet plantains on the side. The combination of the savory stew and sweet plantains is unbeatable!
Comfort Food at Its Finest
This dish isn’t just food, it’s a celebration of family, culture, and Cuban heritage. With its bold flavors and nourishing ingredients, Guiso de Maíz is comfort food at its finest. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is sure to bring joy and warmth to your table.
So, gather your ingredients, and get ready to enjoy this Cuban classic that’s been lovingly handed down through the generations. I’m thrilled to share this piece of my family’s history with you, enjoy the flavors of Cuban Corn Stew Supremo today!
Guiso de Maiz (Cuban Style Corn Stew)
Ingredients
- 1 pound smoked ham chops or smoked ham steak, fully cooked
- 1 pound smoked pork ribs, fully cooked
- 1½ pounds calabaza squash, peeled and cut in ½ inch squares
- 4 ears of fresh corn, shucked and cut in wheels
- 4-5 cups water
- ½ pound cured Spanish chorizo
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 (28 ounce) can whole tomatoes, crushed by hand
- 1 tablespoon red wine vinegar
- ¼ cup dry white wine
- 1 culantro leaf, (optional)
- 1 tablespoon paprika
- 4 cups frozen yellow corn kernels
- 5 small red potatoes, peeled and cut in ½-inch squares
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4-5 dashes of hot sauce, (optional)
- handful of fresh cilantro, (chopped)
Instructions
- Separate the bones from the ham chops and cut the meat in ½ inch cubes. Add the bones to a large dutch oven/soup pot and set ham cubes aside until ready to use. Separate the boneless part of the pork ribs and cut pork in ½ inch cubes and set aside until ready to use. Place the ribs in the dutch oven/soup pot with the ham chops. Add half of the calabaza squash, and corn wheels to the pot; cover mixture with 4-5 cups of water. Simmer for 15 minutes.
- Meanwhile, peel papery skin from chorizo and cut in half lengthwise then in half-moons. Add chorizo and remaining cubed ham and pork to a large skillet and sauté on medium-low heat for 5-6 minutes. Add onions and red bell pepper; cook until veggies are soft 4-5 minutes. Add garlic and continue to cook 20-30 seconds. Add the tomatoes with their pulp and juices, red wine vinegar, white wine, culantro leaf (if using) and paprika; stir well. Transfer everything from the skillet to the dutch oven/soup pot. Add the remaining calabaza squash, corn kernels, and potatoes. Cover and simmer 20 minutes or until potatoes and calabaza are fork tender.
- Season to taste with salt and pepper, add a few dashes of hot sauce and garnish with fresh cilantro. Enjoy!
Notes