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

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