Preparation

The name translates to "old Indian," and this Nicaraguan comfort food has roots stretching back centuries. It's essentially a way to make a little bit of meat go a long way, using cornmeal to create body and substance. The technique is forgiving—even if you've never worked with masa harina before, this stew is nearly foolproof.

The surprising addition of orange juice brightens the whole dish, cutting through the richness and adding a subtle sweetness. This is peasant food in the best sense: humble ingredients, maximum satisfaction.

Preparation

1. Heat oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
2. Add tomatoes, cumin, and oregano. Cook until tomatoes break down, about 5 minutes.
3. Add the shredded meat and stir to combine with the vegetables.
4. In a separate bowl, whisk the masa harina or cornmeal into 1 cup of the broth until smooth.
5. Pour the masa mixture and remaining broth into the pot. Stir well.
6. Bring to a simmer and cook, stirring frequently, for 15-20 minutes until the mixture thickens to a porridge-like consistency.
7. Stir in the orange juice. Season with salt and pepper.
8. Serve in bowls, garnished with fresh mint, alongside rice or tortillas.