Guiso de Maz Recipe

Guiso de Maz Recipe

  • 1/2 cup lard (or butter)
  • 1 cup white onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1 tablespoon finely minced garlic
  • 8 ears sweet corn, shucked and kernels cut off
  • 2 quarts water
  • 1 pound fingerling potatoes, peeled and cut into 1/2-inch pieces (or substitute Yukon Gold potatoes)
  • 1 pound calabaza squash, peeled and diced (or substitute butternut squash)
  • 3 tablespoons tomato paste
  • Salt and freshly ground black pepper
  1. In a large skillet over medium-high heat, melt the lard. Add the onion, bell pepper and garlic; saute for 2 minutes, stirring frequently.
  2. Add the corn kernels and cook 10 minutes, stirring occasionally. Add water, potatoes and pumpkin. Whisk in the tomato paste. Season to taste with salt and pepper.
  3. Lower heat and simmer for 1 hour or until the potatoes are tender. Ladle the soup into bowls and serve.
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