'1/2 pound pork loin cut into small cubes'
'3/4 cup fine cornmeal'
'1 1/2 teaspoons salt'
'Medium-sized onion, finely chopped'
'1/2 cup chopped fresh cilantro'
'1 can of tomato puree, drained and chopped'
'1 can of green corn, drained and chopped'
'1 egg, beaten'
'1/4 cup pitted and chopped olives'
'1/2 pound pork loin cut into small cubes'
'3/4 cup fine cornmeal'
'1 1/2 teaspoons salt'
'Medium-sized onion, finely chopped'
'1/2 cup chopped fresh cilantro'
'1 can of tomato puree, drained and chopped'
'1 can of green corn, drained and chopped'
'1 egg, beaten'
'1/4 cup pitted and chopped olives'
'Moisten the pork loin cubes with water.'
'Let it simmer until the meat is tender
Reserve the broth.'
'Boil the broth and add water if needed to make 4 cups.'
'Transfer the mixture to a saucepan and let it simmer.'
'Add cornmeal gradually, stirring constantly.'
'Cook for 15 minutes, stirring frequently.'
'Add salt.'
'Melt 2 tablespoons of butter and sauté the onion and cilantro until softened.'
'Add the cornmeal mixture and stir well.'
'Remove from heat
Add tomato puree, green corn, pepper to taste, egg, and chopped olives.'
'Finally, add the pork loin cubes.'
'Transfer the mixture to a refractory form and bake in a moderate oven, preheated, for 15-20 minutes.'
'Serve 4 portions.'
