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Guiso de Maiz (Cuban Style Corn Stew)

Servings 6

Ingredients
  

  • 1 pound smoked ham chops or smoked ham steak, fully cooked
  • 1 pound smoked pork ribs, fully cooked
  • 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, 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 red potatoes, peeled and cut in ½-inch squares
  • 1 teaspoon 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

Best when served with white rice and fried sweet plantains 