Giant White Corn and Pork Stew

Enjoy this feast with GOYA® products, "Because with GOYA® we carry the taste inside."


½ lb. pork, cut into ¾ inch cubes

½ tsp. GOYA® Adobo with Pepper or to taste

½ lb. GOYA® Giant White Corn

8 cups water

2 tbsp. GOYA® Vegetable Oil

1 cup diced onion

1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced

½ tsp. GOYA® Cumin

½ tsp. GOYA® Oregano Leaf

1 rounded tbsp. GOYA® Sofrito

1 can (14 oz.) diced tomatoes, drained

1 packet Sazón GOYA® without Annatto

1 packet GOYA® Powdered Chicken Bouillon

1 cup GOYA® Frozen Papa Amarilla (Yellow Potatoes) thawed and diced into ½ inch cubes


1. Season pork with Adobo and set aside.
2. Soak corn according to package directions, drain and rinse.
3. In pot, combine corn and 8 cups water and bring to boil. Cover, lower heat and simmer for 2 hours until corn is just tender.
4. Meanwhile, in skillet heat oil on medium-high and brown pork. Stir in onions and garlic and cook until onion is lightly browned about 10 minutes. Stir in cumin, oregano, Sofrito, tomato and Sazón and cook for 5 minutes.
5. Add pork mixture and bouillon to corn when it's just tender, bring to boil and simmer uncovered for 20 minutes. Add potatoes and simmer until potatoes are tender and corn starts to "pop" open, about 30 minutes. Add more water if necessary.
Serves 4

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Sazón with Coriander and Annatto

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