Tamal Tico en Cazuela with Pork Shoulder & Carrots

Ingredients

• 1½ lb Pork Shoulder, cut into ½-inch cubes
• 1½ cups Carrots, diced
• 2 cups masa harina
• 1 lb potatoes, boiled and mashed
• 5 cups pork or chicken stock
• 1 onion, finely diced
• 1 red bell pepper, diced
• 5 cloves garlic, minced
• ½ cup cooked chickpeas
• ½ cup frozen peas
• 1 tsp ground achiote or turmeric
• 1 tsp ground cumin
• 5 tbsp lard or vegetable oil
• 2 tbsp Salsa Lizano or Worcestershire
• 3 tbsp chopped cilantro
• Salt and black pepper

Method

1. Brown the seasoned Pork Shoulder in 2 tbsp of the lard until crusted on all sides, then add 2 cups of the stock, cover, and simmer 35 minutes until fork-tender. Keep the meat and its liquid separate.
2. Cook the onion, bell pepper, and Carrots in the remaining lard for 10 minutes, then the garlic, achiote, and cumin for a minute.
3. Whisk the masa harina into the remaining cold stock before it touches the pot — dumping dry masa into hot liquid guarantees lumps you will never break up.
4. Pour the masa slurry into the vegetables along with the mashed potato and the reserved braising liquid. Cook over medium-low, stirring across the bottom constantly, 20–25 minutes.
5. It is ready when a spoon dragged through leaves a track that closes slowly and the raw corn taste is gone. Fold in the Pork Shoulder, chickpeas, peas, and Salsa Lizano.
6. Season hard, rest 10 minutes off the heat to set, and serve topped with cilantro. It slices like polenta once it cools, which is the best possible leftovers.