Guiso de Maiz with Crab

Guiso de Maiz with Crab
Servings: 6 Prep 20 mins Cook 50 mins


  • 1/4 pound slab bacon or thick-sliced bacon, cut into 1/4 x 1-inch pieces
  • 2 tablespoons olive oil
  • 1 cup sofrito (see Classic Sofrito recipe on
  • 1 can (8 ounces) tomato sauce
  • 5 tablespoons tomato paste
  • 1/4 cup pitted alcaparrado (such as Goya)
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • 3 cups corn kernels (about 3 to 4 ears)
  • 3 cups chicken broth
  • 2 cups cubed calabaza or butternut squash
  • 1 pound lump crabmeat
  • Cilantro for garnish

Make It

1. Heat a deep, heavy pot over medium-high heat and add bacon. Add 1/4 cup water; simmer until water evaporates. Lower heat to medium-low; cook bacon until golden brown. Drain rendered fat.

2. Add oil and stir in the sofrito, scraping up the golden crust on the bottom of the pot. Cook the water out of the sofrito and stir in tomato sauce and tomato paste. Add alcaparrado, cumin and bay leaves.

3. Add corn, broth, 1 cup water and calabaza. Partially cover pot and bring to a boil. Lower heat to medium-low and simmer for about 35 minutes or until squash is very soft. Stir occasionally. If stew is too thin, smash a few pieces of squash against the pot to thicken it. Remove the bay leaves.

4. Stir in crabmeat; heat on medium-low, covered, 5 minutes. Garnish with cilantro.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 292, Fat, total (g): 13, chol. (mg): 83, sat. fat (g): 2, carb. (g): 25, fiber (g): 3, pro. (g): 22, sodium (mg): 1184, Percent Daily Values are based on a 2,000 calorie diet.