In my continuing quest to make as many authentic Cuban recipes as I can, I decided to make this Guiso De Maiz recipe which means Corn Stew in English.
When the fall season comes around my wife is always asking me to make her a nice soup or a stew. I figured this would be the perfect time to make this Cuban Corn Stew (aka Guiso de Maiz).
Compared to other stew recipes, this one does call for quite a number of ingredients. Cuban food is typically packed full of flavor and this recipe is no different.
One of the first things you will notice is all the meat this corn stew recipe calls for. This recipe calls for 3 different types of meat totaling about 32 ounces! That is a lot of protein!
At first glance, it may seem like a pretty complicated recipe to make but its really not. If you prep your meat and veggies ahead of time, it will make the whole process so much easier.
I like to use Fresh Corn on the Cob as much as possible but in a pinch, you can use some canned corn or frozen corn. The average corn on the cob yields about ¾ cup of kernels so you will need about 45 ounces of corn. I've made this stew using canned sweet corn a few times and it is equally delicious!
🥃 Alcohol WarningPlease take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
💭 Ingredient Substitution
If you can't find any Kielbasa Sausage at your local grocery store, simply substitute it for your favorite Italian Sausage. You get to pick the heat of the sausage.
If you are going to add some hot sauce to the Guiso de Maiz (optional), you can use whatever kind you have on hand. I like to use a little Tabasco but you can use some Frank's Hot Sauce or even some Cholula.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Cuban Corn Stew recipe (see recipe card for quantities): Sweet Corn, Olive Oil, Boneless Pork Loin, Smoked Ham, Kielbasa Sausage, Yellow Onion, Red Bell Pepper, Garlic Cloves, Diced Tomatoes, Low Sodium Chicken Broth, Butternut Squash, Red Wine Vinegar, Dry White Wine, Paprika, Kosher Salt, Ground Black Pepper, Fresh Cilantro and Hot Sauce.
🥣 How to make Cuban Corn Stew
In a large Dutch oven pot, heat the oil over medium heat. Add the pork and brown for 3 to 4 minutes.
Add the ham and kielbasa and cook for 3 minutes. Stir in the onion and bell pepper and sauté for 4 to 5 minutes.
Stir in the garlic and sauté for 30 seconds. Add the undrained tomatoes, chicken broth, butternut squash, red wine vinegar, dry white wine, paprika, 1 teaspoon of salt, and ½ teaspoon of pepper.
Add the corn to the pot and partially cover it with a lid. Let the stew simmer for about 30 minutes, stirring occasionally, or until the corn and squash are fork-tender. Salt and pepper to taste.
Optionally garnish with cilantro and hot sauce of your choice.
Cuban Corn Stew (Guiso De Maiz)
- Large Pot (or Dutch Oven)
- 2 tablespoon Olive Oil
- 12 oz Boneless Pork Loin, cut into cubes
- 12 oz Smoked Ham, diced
- 8 oz Kielbasa Sausage, casing removed, sliced
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 3 Garlic Cloves, minced
- 28 oz Diced Tomatoes, undrained
- 4 Cups Low Sodium Chicken Broth
- 1 ½ lbs Butternut Squash, peeled & cut into cubes
- 1 tablespoon Red Wine Vinegar
- 2 tablespoon Dry White Wine
- 1 tablespoon Paprika
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon Ground Black Pepper, or to taste
- 45 oz Sweet Corn, or 6-7 ears of corn
- 2 teaspoon Hot Sauce, optional
- In a large Dutch oven pot, heat the oil over medium heat. Add the pork and brown for 3 to 4 minutes.
- Add the ham and kielbasa and cook for 3 minutes. Add the onion and bell pepper and sauté for 4 to 5 minutes.
- Stir in the garlic and sauté for 30 seconds. Add the undrained tomatoes, chicken broth, butternut squash, red wine vinegar, dry white wine, paprika, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Add the corn to the pot and partially cover with a lid. Let the stew simmer for about 30 minutes, stirring occasionally, or until the corn and squash are fork tender. Salt and pepper to taste.
- Optionally garnish with cilantro and hot sauce of your choice.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.