Have you ever had tamales? Of course, you have! Well, tamal en cazuela [pronounced tah-mahl en kah-sweh-lah] is essentially a Cuban tamal with none of the tedious work.

Cuban tamales are made with cornmeal dough and juicy Cuban roast pork all wrapped up in corn husks. Just picture tender, braised mojo-marinated pork chunks cooked in sweet and savory cornmeal and tomato-based stew. Que rico!

This traditional stew is similar to porridge and has a polenta-like consistency, but don’t mistake it for sweet majarete. This cornmeal stew is savory, thick, and smooth but not gritty. Let me show you how to make it!

bowl of tamal en cazuela in a white bowl

Ingredients You’ll Need

Boneless pork shoulder. I like boneless so it’s easier to cut into pieces. You can also use leftover lechon asado (Cuban roast pork). I wouldn’t recommend pork butt since it has more fat than pork shoulder.

Mojo marinade. This citrus marinade is made of orange, lemon, and lime juice, amongst other ingredients, and it gives the pork that classic Cuban citrus flavor. You can use the store-bought kind or make your own using my easy mojo criollo recipe.

Finely ground yellow corn meal + Cream-style sweet corn. The traditional way to make this recipe is to use real corn kernels and fresh ground corn however, my goal is always to make recipes that are approachable and accessible to anyone in the country. After testing a few variations, I found that using a mixture of finely ground yellow cornmeal with creamy canned sweet corn provided a great consistency and delicious flavor.

Sofrito. Green peppers, onions, and garlic. The base of most Cuban dishes is Cuban sofrito and it’s what gets this party going!

5 stars
5-Star Recipe

“It was so easy and it tasted just like a tamal without the hard work!”

—Sylvia
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Dutch Oven

I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.

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Instructions

Don’t let this recipe intimidate you! This recipe cooks low and slow and the result will be well worth the wait.

ingredients for tamal en cazuela
Make sure you marinate the pork with mojo for at least 1 hour.
corn puree before blending in a food processor (cornmeal, cream corn, cumin, salt and pepper)
Blend the cornmeal, cream-style sweet corn, salt, cumin, and black pepper until you get a thick consistency. Set aside.

Brown the pork. In a large pan or Dutch oven, heat olive oil at medium-high heat. Remove pork from the marinade and pat dry with paper towels. Brown the pieces of pork on all sides, in batches, for about 8-10 minutes. Remove the cooked pork pieces with a slotted spoon. Set aside.

Sauté the sofrito. In the same Dutch oven with the pork drippings, add the onions and green peppers. Sauté at medium heat until tender, about 5 minutes, then add the minced garlic. Sauté for 1 minute.

Add the rest of the ingredients. Next, stir in corn mixture from the food processor, cooked pork pieces, dry cooking wine, tomato sauce, and water. Reduce heat to low.

overhead view of the tamal en cazuela
Simmer for 30-35 minutes, at low heat, until the mixture has thickened, stirring regularly to keep the mixture from sticking to the bottom of the Dutch oven.
dutch oven with wooden spoon standing up in Cuban tamal stew
When your wooden spoon can stand up straight in the Dutch oven, it’s ready!

Consistency

The consistency should be smooth and thick like porridge or polenta rather than runny or gritty.

If the stew is not thick, stir in cornmeal in 1/4 cup increments (or less) until thickened.

If it’s too thick, add water in 1/4 cup increments (or less) until smooth. Eyeball it until you get a perfectly thick consistency.

Storage Tips

You can transfer any leftovers to an airtight container and place them in the fridge for up to 4 days. I would not recommend freezing this dish as it will not freeze well.

4.96 from 22 reviews

Tamal en Cazuela (Cuban Tamal Casserole)

Jamie Silva
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinating Time: 1 hour
Total Time: 2 hours
Yield: 6 servings
Cuban tamales without the chore of making tamales? Yes, please! Make Abuela proud with this top-rated Tamal En Cazuela recipe, made with tender, braised mojo-marinated pork cooked in a thick, sweet, and savory cornmeal and tomato-based stew. Ready in 45 minutes. You and your family will absolutely LOVE this dish!
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Ingredients
 

  • 1 lb boneless pork shoulder, cut into 1/2-inch pieces or shredded
  • 1/2 cup mojo marinade
  • 2 cups finely ground yellow cornmeal
  • 2 cans cream-style sweet corn, (14-ounce each)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 small white onion, finely diced
  • 1 small green pepper, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup Spanish cooking wine
  • 4 ounces tomato sauce
  • 2 cups water
  • Chopped parsley for garnish

Instructions
 

  • In a bowl, add the pork and the mojo marinade. Cover the bowl with plastic wrap. Marinate for 1 hour.
  • In a food processor, pulse the cornmeal, cream-style sweet corn, salt, cumin, and black pepper until you get a thick consistency. Set aside.
  • In a large saucepan or Dutch oven, heat olive oil at medium heat. Remove pork from marinade and pat dry with paper towels. Brown the pieces of pork on all sides, in batches, for about 8-10 minutes. Remove the cooked pork pieces with a slotted spoon. Set aside.
  • In the same Dutch oven with the pork drippings, add the onions and green peppers. Sauté at medium heat until tender, about 5 minutes, then add the minced garlic. Sauté for 1 minute.
  • Next, stir in corn mixture from the food processor, cooked pork pieces, dry cooking wine, tomato sauce, and water. Reduce heat to low.
  • Simmer for 30-35 minutes, until the mixture has thickened, stirring continuously to keep the mixture from sticking to the bottom of the Dutch oven. This mixture can burn very quickly so be sure to keep stirring!
  • The consistency should be smooth and thick like porridge or polenta rather than runny or gritty. If it’s not thick, stir in cornmeal in 1/4 cup increments until thickened. If it’s too thick, add water in 1/4 cup increments until smooth.
  • When your wooden spoon can stand up straight in the Dutch oven, it’s ready! Taste and adjust salt again. Serve immediately and garnish with chopped parsley. Enjoy!
Serving: 1serving, Calories: 481kcal, Carbohydrates: 61g, Protein: 26g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 845mg, Potassium: 689mg, Fiber: 7g, Sugar: 10g, Vitamin A: 161IU, Vitamin C: 14mg, Calcium: 26mg, Iron: 3mg
Course: Dinner, Main Course, Main Dish
Cuisine: Cuban
Keyword: cuban tamal, cuban tamal stew, tamal casserole, tamal en cazuela, tamal stew
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!