Ahh, jamonilla. The canned luncheon meat. The famous Spam. Before you turn your nose up to this recipe, know that jamonilla is loved and cooked in many island countries (here’s to you, Hawai’i) mainly because of American colonialism and import restrictions. If you’re interested, read up on how the Jones Act still negatively impacts Puerto Rico, particularly during hurricane season, and most notably now, due to the ongoing pandemic.

Many islanders turn to potted meats because they’re relatively inexpensive, stand as household pantry staples, and can feed a crowd in a pinch. Especially when you throw in vegetables like potatoes, green beans, and corn to stretch the meals. That’s why I’m not above eating potted meats like Spam or Vienna sausages: we grew up eating them. And here’s where the guisada comes in: back home, it translates to stewed. And in Puerto Rican cuisine, it’s a typical dish that starts with sofrito, some tomato sauce and seasonings (think of anything stewed or simmered on my blog and you’re there).

I’m a firm believer that if you throw sofrito in something savory and/or saucy, you’re going to end up with something absolutely delicious, and this recipe is no exception. Very humble origins and many nostalgic memories aside, this dish is just damn good. So, let’s get cooking on this low-brow favorite dish of mine!

Jamonilla Guisada

Cook time: 45 minutes

Serves: 4-6

1 12oz can jamonilla, cubed (Spam is my go-to canned luncheon meat)

1/4 cup Simple Sofrito

1/2lb creamer potatoes, halved 

5-7 calabaza squash cubes, (optional)

2 tbsp tomato paste

5 cups water 

Sazón spice blend, to taste 

Kosher salt

Black pepper 

1 cup cut green beans

1 1/2 cups frozen sweet corn kernels 

Cooked white rice, for serving 

In a large sauté pan or pot, add just enough oil to the bottom to coat. Over medium heat, sauté the cubed meat, stirring occasionally until the edges start to crisp up, about 7-9 minutes. Then, add the sofrito, potatoes, and calabaza to the pan, stirring everything together.

Stir in the tomato paste and water, making sure everything is well combined. Turn the heat down to medium-low and cover with a lid to simmer. Cook the stew mixture until the potatoes are fork-tender, about 15-20 minutes. Next, season with sazón, kosher salt, and black pepper to your liking. Fold in the green beans and the corn, stirring and simmering until the green beans start to get tender and the corn is warmed through, about 8-10 more minutes.

Turn the heat to low and let the stew sit for a few minutes to thicken up some more, about 5 minutes. Spoon the stew over white rice and dig in.

¡Buen provecho!