Corn topping: In a blender, combine all the topping ingredients and blend for about five seconds. The mixture should not be completely smooth—leave some corn pieces and even a few whole kernels.

Pour a layer of the corn mixture into a baking dish, reserving enough to cover the top later. Bake at 350°F (180°C) for about 10 minutes, just until it’s set but not fully cooked through (this keeps the stew from mixing into the base later). Remove from the oven and set aside.

For the pork: Cut the pork into cubes about 1/2 inch on each side. Slice the peppers and onions into medium strips, slice the olives, and finely chop the capers. In a pot over medium heat, sauté all the vegetables for about 10 minutes.

Add the pork, wine, cumin, and salt. Cook over low heat for about 2 1/2 hours, or use a pressure cooker on medium-high for about 40 minutes, until the pork is tender and juicy.

To assemble: Spread the pork stew (with some of its sauce) evenly over the baked corn base in the dish. Cover the pork with the remaining corn mixture, making sure to cover the entire surface. Bake at 350°F (180°C) for 20 minutes, or until golden brown. Remove from the oven and serve!