Tamal en cazuela is basically Cuban tamales without the chore of actually making Cuban tamales. Tender, braised mojo-marinated pork cooked in a thick, sweet, and savory cornmeal and tomato-based stew. It's absolutely to die for. You and your family will absolutely LOVE this dish!
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 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!