Harina con Carne de Puerco y Chorizo

Name: Harina con Carne de Puerco y Chorizo (Cuban-Style Polenta with Pork and Chorizo Sausage)
Yield: Serves 4 to 6
Cuisine: Cuba
Ingredients: 3 to 4 tablespoons olive oil; 2 tablespoons minced fresh flat-leaf parsley or cilantro; ½ pound Spanish chorizo, diced; 1½ cups chopped onion (1 large); 1 cup chopped green bell pepper (1 medium); 2 to 3 cloves garlic, crushed in a garlic press or finely minced; 2 tablespoons olive oil; 2 teaspoons salt, or to taste; ½ teaspoon ground cumin; Salt to taste; ¼ cup fresh bitter orange juice, or 2 tablespoons regular orange juice and 2 tablespoons fresh lime juice; 1 to 3 ajis cachucha (mild Cuban chiles), seeded and minced (optional); ½ cup vino seco (Cuban dry cooking wine) or dry sherry; 1 pound lean boneless pork shoulder, cut into bite-size pieces; 1 cup harina fina (finely ground yellow cornmeal; see Sources) or stone-ground yellow cornmeal; 1 (14.5-ounce) can diced tomatoes

Cuban-Style Polenta with Pork and Chorizo Sausage

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

When Cubans refer to harina (“flour” in Spanish), unless they elaborate, they are referring to finely ground cornmeal. A popular dish in Cuba is harina cooked with water, oil, and salt until thick and fluffy and combined with pork, chorizo, chicken, or shellfish that has been cooked in a well-seasoned tomato sauce. It is a great comfort food and makes a satisfying main course when served with crusty bread and a salad.

You will often find this dish referred to as tam

Ingredients

Method

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Clásicos Criollas

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