Guiso de Maiz (Cuban Corn Stew)

You will need

🍖 Pork – We use pork stew meat. It’s usually sold already cut into chunks and is super affordable. If you’re cutting it yourself, choose a well-marbled cut like pork shoulder so it stays tender during simmering.

🧂 Seasonings – Salt and black pepper are used to season the pork. Dried oregano and ground cumin are used in the sofrito that flavors the broth.

🌽 Produce – Onion and garlic make the base of the sofrito. A starchy potato like russet adds volume and body to the stew. For the corn, use a combination of corn kernels (canned, fresh, or frozen) and corn cobs. The cobs give the broth its signature corn flavor.

🥫 Pantry – Tomato paste works with the aromatics for flavor and adds color. White wine is used to deglaze the pot. We use chicken broth instead of water for the liquid base—it’s an easy way to get tons of flavor without long simmering times.

📖 See the recipe card for quantities and preparation.

How to make guiso de maiz

Season the pork with salt and black pepper.

1. Heat the olive oil in a large pot over medium heat. Add the pork and cook for 7–9 minutes, or until browned and any liquid has evaporated. Stir occasionally to brown all sides.

2. Remove the pot from the heat and use a slotted spoon to transfer the pork to a plate. Return the pot to medium heat and add the onion. Cook for 2 minutes, stirring frequently.

3. Add the garlic, tomato paste, dried oregano, and ground cumin. Stir to combine and cook for 1 minute, stirring often.

4. Carefully add the white wine and cook for 1–2 minutes, or until most of the liquid evaporates. Stir frequently and gently scrape up any bits stuck to the bottom of the pot.

5. Add the chicken broth and the reserved pork to the pot. Raise the heat to medium-high and bring to a simmer. Once simmering, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. Adjust the heat as needed to maintain a gentle simmer.

6. Add the potato, corn kernels, and corn cobs. Stir well. Raise the heat to medium-high and bring to a simmer again. Then reduce the heat to medium-low, cover, and cook for 25–30 minutes, or until the potatoes are tender. Stir occasionally.

Taste and adjust the salt if needed. As a reference, we didn’t add extra to ours. Serve hot on its own, with white rice, or with a piece of crusty bread for dipping.

Substitutions and variations

• Potatoes – We use russet potatoes because they’re starchy and break down slightly into the broth. You can substitute Yukon gold or peeled red potatoes if needed.
• Wine – If you don’t cook with wine, deglaze the pot with broth instead.
• Corn options – I use canned corn because it’s quick and easy, but fresh corn kernels are great. If fresh cobs aren’t available, use frozen cobs. Partially cook them so you can cut them into pieces (follow package directions).
• Salt – Use low-sodium broth if you're sensitive to salt. You can also find reduced-sodium canned corn and reduce the salt used to season the pork.
• Pork – This recipe is traditionally made with pork, but if needed, you could try boneless, skinless chicken thighs as a substitute. They’ll have a softer texture but still hold up and add richness to the stew.

Storing and reheating

Refrigerate: Let the stew cool, then store in an airtight container in the refrigerator for 3 to 4 days.

Freeze: Cool the stew quickly and transfer to a freezer-safe container. Leave 1–2 inches of space at the top to allow for expansion. Label with the contents and date. Freeze for up to 2 months.

Reheating: If frozen, thaw in the refrigerator overnight.

• Stovetop – Warm the stew in a saucepan over medium to medium-low heat until hot all the way through. Stir occasionally and add a splash of broth or water if needed to loosen.
• Microwave – Add the desired serving to a microwave-safe bowl. Cover loosely with a paper towel. Heat in 30-second intervals, stirring in between, until hot throughout.

Food safety: Don’t leave food out for more than 2 hours—1 hour if the temperature is over 90°F. Leftovers should be reheated to at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.