Cuban Pork Cazuela with Sweet Corn, Sweet Potato, and Mint Mojo

Instructions

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   1. In a large bowl, combine the pork shoulder with 120 ml (1/2 cup) sour orange juice, 15 ml (1 tbsp) olive oil, half of the minced garlic for the stew, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper. Marinate for 20 minutes in the refrigerator.

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   2. Heat a wide cazuela or heavy pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and brown the drained pork for 6 to 8 minutes, working in batches if needed. Set the pork aside and reserve the marinade.

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   3. In the same pot, reduce to medium heat and add the onion, green bell pepper, and the remaining garlic for the stew. Cook for 4 minutes until the vegetables soften. Stir in the tomato, remaining cumin, remaining oregano, 1/2 tsp salt, and the bay leaf. Cook for 5 minutes, pressing the tomato slightly to create a thick sofrito.

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   4. Return the pork to the pot and pour in the reserved marinade along with the chicken broth. Once it reaches a gentle boil, partially cover and cook over medium-low heat for 25 minutes, until the pork starts to become tender.

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   5. Add the sweet potato and stir well so it absorbs the broth and sofrito. Cook for 15 more minutes, still over medium-low heat with the pot partially covered.

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   6. Add the sweet corn kernels and cook 8 to 10 minutes more, until the sweet potato is tender, the corn is cooked, and the pork is soft. Remove the bay leaf and adjust with the remaining salt and black pepper to taste.

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   7. While the stew finishes, make the mint mojo. In a mortar or small bowl, crush or mix 2 garlic cloves, fresh mint, fresh cilantro, 60 ml (1/4 cup) sour orange juice, 15 ml (1 tbsp) white vinegar, and 15 ml (1 tbsp) olive oil. Add a pinch of salt and black pepper and mix into a rustic sauce.

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   8. Serve the cazuela very hot in deep plates or bowls. Spoon the mint mojo over the top just before serving.

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   9. If you want to reheat it in the oven, transfer it to an oven-safe dish, cover, and warm at 325°F (165°C) for 15 to 20 minutes, or until heated through.