Canjiquinha Recipe

Soak and rinse the cracked corn

Place the 2 cups of dried cracked corn in a large bowl and cover with about 800 ml of cold water. Let soak for 1–2 hours to soften (you can soak longer or overnight if desired). After soaking, drain and rinse the corn under cold running water. Set aside.

Prepare the pork

Pat the pork shoulder cubes dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tbs vegetable oil or lard over medium-high heat. Add the diced pork rind or bacon and cook until it renders fat and becomes slightly crisp, about 4 minutes. Remove and set aside leaving the fat in the pot. In the same pot, sear the pork shoulder cubes in batches until browned on all sides, about 6–8 minutes total. Remove and set aside with the rind/bacon.

Make the sofrito

Reduce heat to medium. Add the chopped onion to the pot and cook in the pork fat until soft and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more until fragrant. If using carrot and bell pepper, add them now and cook 3–4 minutes until they begin to soften. Stir in the chopped tomato and cook 2–3 minutes until it breaks down.

Spice and combine

Return the browned pork and the cooked rind/bacon to the pot. Add the soaked and drained cracked corn, 800 ml of fresh water (reserve the remaining water/broth), bay leaves, smoked paprika (or colorau), cumin (if using), remaining 1 tsp salt, and remaining 1/2 tsp black pepper. Stir to combine, scraping up any browned bits from the bottom of the pot.

Simmer until tender

Bring the mixture to a gentle boil, then reduce heat to low and cover partially. Simmer gently for 1 to 1 1/2 hours, stirring occasionally to prevent sticking. If the stew becomes too thick or the corn isn't tender, add the reserved hot water or broth in 100–200 ml increments as needed to maintain a thick porridge-like consistency. Continue cooking until the cracked corn is soft but retains some bite and the pork is very tender.

Adjust seasoning and finish

Taste and adjust salt and pepper. Remove and discard bay leaves. Stir in chopped parsley or cilantro. If you prefer a creamier texture, mash a small portion of the corn against the side of the pot and stir.

Serve

Ladle the canjiquinha into bowls. Top with extra crisped pork rind or fried bacon pieces if desired. Serve hot with a side of rice, sautéed greens, or a simple salad.