Cuban Pork and Sweet Corn Stew with Cilantro Lime Rice

Name: Cuban Pork and Sweet Corn Stew with Cilantro Lime Rice
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork shoulder, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 6 cloves garlic; 1/3 cup sour orange juice; 2 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup ají dulce or mini sweet peppers; 1 cup green bell pepper; 2 tbsp tomato paste; 1 cup crushed tomato; 1 leaf bay leaf; 1 1/2 cups chicken broth; 1 cup sweet corn kernels; 1/2 cup fresh cilantro; 1 cup long-grain white rice; 2 cups water; 2 tbsp lime; 1 tbsp butter

An original Cuban-inspired recipe featuring browned pork simmered in a sofrito with sweet peppers, tomato, cumin, and sour orange, finished with sweet corn and served over fragrant cilantro lime rice. It is a homey, juicy, and comforting dish.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork shoulder, cubed (1.25 inch)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g ground cumin (divided)
2 g dried oregano
18 g garlic (chopped; divided)
80 ml sour orange juice (si no hay, usar mezcla of orange and lima)
30 ml vegetable oil (divided)
180 g white onion (en pluma fina)
90 g ají dulce or mini sweet peppers (without semillas, in strips)
120 g green bell pepper (diced small)
30 g tomato paste
240 ml crushed tomato
1 unit bay leaf
360 ml chicken broth (low sodium)
160 g sweet corn kernels (fresh or congelado)
20 g fresh cilantro (chopped, divided)
200 g long-grain white rice (enjuagado)
475 ml water (for the arroz)
30 ml lime (juice fresh)
14 g butter

Nutrition facts

per serving

610 kcal

Calories

34 g

Protein

48 g

Carbs

29 g

Fat

4 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, season the pork shoulder with 1 teaspoon of the salt, the black pepper, 1 teaspoon of the cumin, the oregano, half of the chopped garlic, and the sour orange juice. Mix well and let it marinate for 15 minutes at a cool room temperature.
2
2. Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and stir for 1 minute. Add the water and 1/2 teaspoon salt. Once it boils, reduce the heat to low, cover, and cook for 15 minutes.
3
3. Turn off the heat under the rice and let it rest, covered, for 10 minutes. Then fold in half of the chopped cilantro and the lime juice with a fork to fluff the grains. Keep warm.
4
4. In a wide pot or deep skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Brown the pork, drained from the marinade, for 6 to 8 minutes, in batches if needed, until colored. Set the pork aside and keep the marinade.
5
5. Lower to medium heat and add the remaining tablespoon of vegetable oil. Cook the onion, ají dulce, and green bell pepper for 5 minutes, stirring, until tender.
6
6. Add the remaining garlic and cook for 30 seconds. Stir in the tomato paste and the remaining 1/2 teaspoon cumin; cook for 1 minute to deepen the flavor.
7
7. Pour in the crushed tomato, chicken broth, and reserved marinade, then add the bay leaf. Return the pork to the pot, mix well, and bring to a gentle simmer.
8
8. Reduce the heat to low, partially cover, and cook for 30 minutes, stirring once or twice, until the pork is tender and the sauce is slightly thickened.
9
9. Add the sweet corn and cook 5 minutes more, uncovered, so the stew can reduce slightly. Taste and adjust with the remaining salt if needed.
10
10. Serve the pork and corn stew over the cilantro lime rice. Finish with the remaining fresh cilantro on top.
11
11. If you prefer an oven hold before serving, transfer the stew to an oven-safe dish and keep it warm for 10 minutes at 200°F / 95°C, tightly covered.

Chef tips

For deeper flavor, marinate the pork for up to 1 hour in the refrigerator. Do not crowd the meat while browning so it develops good color. The rice turns out fluffier if rinsed until the water runs almost clear.

Substitutions

You can use boneless chicken thighs instead of pork, reducing the stewing time to about 20 minutes. If sour orange is unavailable, combine 3 tablespoons orange juice with 2 tablespoons lime juice. The butter in the rice can be replaced with vegetable oil for a dairy-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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