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 tamal en cazuela, “tamale in a pot.” According to cooking purists like my friend Carmen, however, classic tamal en cazuela, like Cuban tamales, should be made with pureed fresh corn. See the recipe for Tamal en Cazuela Clásico.
Make the pork: Place the pork in a glass bowl. Add the bitter orange juice, garlic, cumin, and salt. Cover and marinate, refrigerated, for 2 to 3 hours. Remove the pork from the marinade and pat dry with paper towels. Reserve the marinade.
Meanwhile, make the harina: In a large, heavy-bottomed saucepan, combine the harina,
To serve, either add the pork mixture to the harina and continue to cook, stirring, until heated through and well combined, or reheat the pork mixture separately and spoon it over the harina when serving. In either case, serve in wide shallow soup bowls and sprinkle with the parsley.
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