Categories
Main Dishes
Giant White Corn and Pork Stew
Enjoy this feast with Goya products, "Because with Goya we carry the taste inside."
Ingredients
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
Directions
| 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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