Guiso de Maiz (Cuban Corn Stew)

Cuban corn stew in a white bowl, filled with corn cobs, potatoes, and pork in broth, with bread and butter on a wooden board.

Guiso de Maiz (Cuban Corn Stew)

Guiso de maíz (Cuban corn stew) is a comforting one-pot meal made with tender pork, potatoes, and corn. It’s easy to make, loaded with flavor, and perfect for a hearty dinner any night of the week.

Course Soup

Cuisine Cuban

Keyword corn

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 354kcal

Author Elizabeth Rodriguez

Ingredients

1–1¼ pounds pork stew meat cut into 1–2 inch chunks
1 teaspoon salt or to taste
¼ teaspoon black pepper or to taste
3 tablespoons olive oil
1 small onion finely diced
3–4 cloves garlic minced
1 tablespoon tomato paste
½ teaspoon dried oregano
¼ teaspoon ground cumin
½ cup white wine
6 cups chicken broth
1 large Russet potato (10–12 ounces) peeled and cut into 1–1½ inch chunks
1 (15-ounce) can corn drained and rinsed or 1¼–1½ cups fresh or frozen corn kernels (defrost frozen corn before using)
2 fresh corn cobs shucked, silk removed, and cut into 1–2 inch rounds (or use frozen corn cobs (defrosted or partially cooked for easier slicing)

Instructions

Season the pork with salt and black pepper.
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.
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.
Add the garlic, tomato paste, dried oregano, and ground cumin. Stir to combine and cook for 1 minute, stirring often.
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.
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.
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.

Notes

If you’re sensitive to salt, use low-sodium broth and reduced-sodium canned corn, and season the pork lightly.
If you don’t cook with wine, use extra broth to deglaze the pot.
When using frozen corn cobs, partially cook them first so they’re easier to slice—check the package for instructions.
We use russet potatoes because they break down a bit and add body, but Yukon gold or peeled red potatoes work too, especially in a pinch.

Nutrition