Warm, comforting, and full of flavor, this Cuban Corn Stew combines tender pork, savory smoked ham, and sweet corn in a rich, hearty broth.
Packed with protein, fiber, and healthy fats from olive oil, it’s a nutritious, satisfying meal.
Quick to prepare and perfect for meal prep, it’s ideal for busy weeknights or cozy dinners.
Cuban Corn Stew
Equipment
- 1 large Dutch oven or pot
- 1 cutting board
- 1 chef’s knife
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 wooden spoon
Ingredients
- 2 Tbsp Olive Oil
- 12 oz Boneless Pork Loin cubed
- 12 oz Smoked Ham diced
- 8 oz Kielbasa Sausage sliced, casing removed
- 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 and cubed
- 1 Tbsp Red Wine Vinegar
- 2 Tbsp Dry White Wine
- 1 Tbsp Paprika
- 1 Tsp Kosher Salt or to taste
- ½ Tsp Ground Black Pepper or to taste
- 45 oz Sweet Corn fresh, frozen, or canned
- 2 Tsp Hot Sauce optional
Instructions
- Sear the Pork for Deep Flavor: Begin by placing a large Dutch oven or heavy-bottomed pot over medium heat and add the olive oil. Once the oil starts to shimmer, carefully add the cubed pork loin in a single layer. Allow it to brown undisturbed for about 3 to 4 minutes, then stir occasionally to ensure even searing on all sides. This step develops rich, meaty flavor and forms the base for the stew’s depth. Avoid overcrowding the pot; work in batches if necessary so the meat sears instead of steaming.
- Add the Smoked Meats for Richness: Once the pork is lightly browned, add the diced smoked ham and sliced kielbasa sausage to the pot. Stir to combine and let the mixture cook for another 3 minutes. The rendered fat from the sausage and the smoky aroma from the ham will infuse the oil, creating a beautifully seasoned base that enhances every bite of the stew.
- Sauté the Aromatics for Sweetness: To the meat mixture, add the diced yellow onion and red bell pepper. Sauté for about 4 to 5 minutes, stirring frequently until the onions turn translucent and the peppers begin to soften. This step adds a natural sweetness and a vibrant flavor balance that complements the savory meats perfectly.
- Infuse with Fresh Garlic: Add the minced garlic to the pot and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can become bitter. This brief sauté releases the natural oils from the garlic, deepening the overall aroma and layering more flavor into the stew.
- Build the Flavor Base with Liquids and Spices: Pour in the undrained diced tomatoes and stir well to deglaze the bottom of the pot, scraping up any browned bits for extra flavor. Then add the chicken broth, cubed butternut squash, red wine vinegar, dry white wine, paprika, kosher salt, and black pepper. Stir thoroughly to combine all the ingredients. The combination of tomatoes, broth, and seasonings creates a savory, slightly tangy broth that ties together the sweetness of the vegetables and the richness of the meats.
- Add the Corn and Simmer Slowly: Gently stir in the corn kernels. If using fresh corn, you can slice the kernels directly off the cob; if using canned, make sure to include some of the liquid for extra sweetness. Once added, partially cover the pot with a lid, leaving a small gap for steam to escape. Lower the heat to medium-low and let the stew simmer for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. During this time, the butternut squash becomes tender, the corn softens, and the broth thickens into a rich, hearty consistency.
- Adjust Seasoning and Add Final Touches: After simmering, check the stew’s texture—the squash and corn should be fork-tender, and the broth slightly thickened. Taste and adjust seasoning as needed with additional salt and pepper. For extra heat, stir in a few dashes of hot sauce, or leave it out for a milder version. If you prefer a thinner consistency, you can add a small splash of broth or water at this point.
- Serve and Garnish Beautifully: Once your stew is ready, ladle it into bowls while hot. Garnish with freshly chopped cilantro or parsley for a burst of color and freshness. A drizzle of your favorite hot sauce or a squeeze of lime juice can also elevate the final flavor. Serve the stew with crusty bread, white rice, or a light salad on the side to complete your meal.
- Enjoy and Store Properly: Enjoy the stew immediately while warm—it’s hearty, flavorful, and deeply satisfying. Any leftovers can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight, making it even more delicious the next day. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of broth if it thickens too much.
Notes
- For the best texture, use fresh or frozen corn instead of canned when available—it gives the stew a naturally sweet and crisp bite.
- If you prefer a thicker consistency, simmer uncovered for the final 10 minutes to let the broth reduce slightly.
- The butternut squash adds a subtle sweetness and creamy texture; you can replace it with sweet potatoes for a slightly different flavor.
- The dry white wine and red wine vinegar add brightness and depth, but they can be replaced with chicken broth for an alcohol-free version.
- This stew tastes even better the next day as the flavors continue to develop and meld together overnight.
Chef’s Secrets: Building Layers of Cuban Flavor
The secret to a memorable Cuban stew lies in building flavor gradually.
Begin by properly browning the pork—this single step develops a deep, caramelized base that infuses the entire dish with richness.
Adding smoked ham and sausage early on layers smoky, savory notes that balance perfectly with the natural sweetness of corn and squash.
Don’t rush the sautéing process for the onion, pepper, and garlic—these aromatics need time to soften and release their flavors, creating a fragrant foundation for the stew.
Lastly, the touch of red wine vinegar and dry white wine introduces gentle acidity, brightening the overall flavor profile without overpowering it.
These small but thoughtful steps transform a simple stew into an irresistibly well-balanced dish.
Serving Suggestions: Delicious Ways to Enjoy It
This Cuban Corn Stew shines as a standalone meal, but it pairs beautifully with a few complementary sides.
Serve it with warm crusty bread or garlic toast to soak up the flavorful broth.
A bowl of steamed white or yellow rice makes an excellent pairing for a more filling dinner, while a light green salad adds a refreshing contrast.
If you’re entertaining guests, garnish each serving with freshly chopped cilantro, a squeeze of lime juice, or a drizzle of hot sauce for a personalized touch.
For a Cuban-inspired feast, serve alongside fried plantains or tostones and a chilled glass of lime soda or sparkling water for balance.
Storage Tips: Keeping It Fresh and Flavorful
Allow the stew to cool completely before storing.
Transfer leftovers into airtight containers and refrigerate for up to 4 days.
The flavors will continue to develop, making it even tastier the next day.
To freeze, portion the cooled stew into freezer-safe bags or containers, leaving a bit of room for expansion.
It can be frozen for up to 3 months without losing quality.
When ready to reheat, thaw overnight in the refrigerator and warm gently over low heat on the stovetop, adding a splash of broth or water if the texture thickens.
Avoid boiling, as it may cause the vegetables to lose their shape and the meat to dry out.
Frequently Asked Questions
1. Can I make this stew without pork or ham?
Yes, absolutely. You can replace the pork and ham with chicken thighs or turkey sausage for a lighter alternative.
For a vegetarian version, use extra butternut squash, chickpeas, or white beans for plant-based protein while maintaining the hearty texture.
2. What can I use instead of butternut squash?
If you don’t have butternut squash on hand, sweet potatoes, pumpkin, or even carrots make great substitutes. They offer similar sweetness and body, keeping the stew rich and satisfying.
3. Can I make this recipe ahead of time?
Definitely. This stew is an excellent make-ahead dish since the flavors deepen as it rests.
Prepare it a day in advance, refrigerate it overnight, and gently reheat before serving. It’s ideal for meal prep and busy weeknight dinners.
4. How can I adjust the spice level?
The hot sauce in this recipe is optional and adjustable. If you prefer a mild version, skip it entirely.
For more heat, use a smoky hot sauce or a pinch of crushed red pepper flakes. Add small amounts gradually and taste as you go to achieve your perfect spice level.
5. Can I make it in a slow cooker?
Yes, this stew adapts well to slow cooking. Brown the meats and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the squash and corn are tender and the flavors are well blended.
