Prepare your pork. Cut into bite-size pieces, about 1-inch cubes, and season with salt and pepper.
In a food processor, pulse the sweet corn, cornmeal, cumin, salt, and pepper to get a thick texture. Set aside.
In a Dutch oven, heat butter on medium. Brown the pork on all sides, or about 5-8 minutes. Set pork aside, making sure to leave leftover oil and juices in the Dutch oven.
Now, add the green peppers and onions into the Dutch oven, using the oil left over from the pork. Sauté until tender for about 3-5 minutes, then add the minced garlic and sauté until aromatic, about 1 minute.
Next, stir in the corn and cornmeal mixture, pork pieces, tomato paste, cooking wine, and water. Reduce the heat to low.
Simmer for 30-40 minutes. Make sure to stir frequently to prevent burning, as the cornmeal in the mixture will burn and stick easily.
After simmering, the consistency should be thick like a porridge. If it is not, gradually incorporate more cornmeal until you reach desired consistency. If it is too thick, add water in increments until desired consistency.
You can use the wooden spoon trick for this dish: simply stick a wooden spoon straight up into the Dutch oven. If your spoon stands straight up, it is ready to serve.