Tamal en cazuela, Cuban corn porridge with pork
Creamy cornmeal cooked with pork, peppers and cumin into a thick, golden dish that is half porridge, half stew.
- Time1 hr 15
- LevelMedium
- Costabout £0.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tbsp of the oil in a large heavy pan. Brown the pork for 8 minutes. Add the onion and pepper and cook for 8 minutes.
16 min - 2
Stir in the garlic, tomato purée, cumin and oregano. Cook for 2 minutes.
- 3
Add the water and salt. Bring to the boil, cover and simmer for 20 minutes until the pork is tender.
20 min - 4
Mix the cornmeal with a mug of cold water to make a paste. Pour it slowly into the pot, whisking all the time.
- 5
Cook on a low heat for 20 minutes, stirring often, until thick and glossy. Add a splash of water if it gets too stiff.
20 min - 6
Stir in the lime juice, the pepper and the remaining oil. Serve in warm bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.