This Cuban Corn Stew is a hearty, one-pot dish featuring tender pork, smoked ham, and sweet corn simmered with butternut squash and bell peppers. It’s rich in protein, fiber, and flavor, making it a comforting, quick, and satisfying meal perfect for everyday dinners or meal prep.
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.