Tamal En Casuela Cuban Tamale Soup
Dive into the comforting warmth of Tamal en Cazuela, a traditional Cuban tamale soup that transforms the beloved flavors of classic tamales into a rich, velvety bowl of goodness. This recipe features a hearty medley of tender pork shoulder, sweet fresh corn, and aromatic sofrito made with sautéed onion, garlic, and green bell pepper, all simmered together in a fragrant broth infused with spices like cumin, smoked paprika, and oregano. The blended corn creates a naturally thick, creamy texture, while the addition of fresh cilantro and a squeeze of lime adds a burst of brightness to every spoonful. Ready in just 90 minutes, this one-pot wonder is perfect for an authentic taste of Cuba that will warm both your heart and soul. Perfect for cozy dinners, this tamale-inspired soup is a must-try for fans of Latin cuisine.
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Recipe Information
Ingredients
- 6 ears Fresh corn (or frozen if unavailable)
- 1 pound Pork shoulder
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 4 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 2 pieces Lime wedges (optional, for serving)
Instructions
Prepare the corn by removing the kernels from the cobs using a knife. Reserve the cobs for added flavor in the broth.
Blend the corn kernels with 1 cup of chicken broth in a blender until smooth. Set aside.
Cut the pork shoulder into small bite-sized pieces and season lightly with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium heat. Sear the pork pieces until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion, green bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the remaining chicken broth and return the seared pork to the pot. Add the reserved corn cobs for additional flavor.
Stir in the blended corn mixture, cumin, smoked paprika, oregano, salt, and black pepper.
Bring the soup to a boil, then reduce to a simmer. Cook uncovered for approximately 45 minutes, stirring occasionally, until the soup thickens and the pork becomes tender.
Remove the corn cobs from the pot and discard them.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 47.3 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4032 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
