Directions

• In a skillet over medium heat, warm 1 tablespoon of the olive oil. Add the pork and cook until browned on all sides, 6 to 8 minutes. Remove the pork to a plate.
• In the same skillet over medium heat, cook the onion and cachucha pepper in 2 tablespoons of the olive oil for 4 to 5 minutes, or until the vegetables are soft and starting to brown. Add the garlic and cook for 1 minute more. Stir in the tomatoes, return the pork to the pan, and cook for 4 to 5 minutes more. Season with salt and pepper to taste. Remove from the heat.
• Place the corn kernels in a blender or food processor and blend on high speed for 2 for 3 minutes to make a fairly smooth puree. In a separate skillet over medium heat, add the remaining 1 tablespoon of the olive oil. Add the corn puree and cook, stirring continuously, until thick, 10 to 15 minutes. Stir 1 cup (250 g) of the pork stew into the corn mixture. Season with salt and pepper to taste.
• Serve the tamal polenta in bowls, topped with the remaining pork stew, garnished with the parsley and lime wedges.