Lunch: Pork Tamale Pie

Recipe by Marian Cooper Cairns Let the gentle heat from the oven thicken the sauce and slowly cook the pork into tender shreds in this fix-it-and-forget-it dish.

Ingredients

Cooking spray, for baking dish
2 (14.5 oz.) cans stewed tomatoes
1 small onion, chopped
1 poblano pepper, chopped
2 garlic cloves, chopped
2 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. ground cumin
kosher salt
Freshly ground black pepper
1 1/2 lb. boneless pork shoulder, excess fat removed
1/2 tsp. sugar

Instructions

Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
Combine tomatoes, onion, pepper, garlic, chili powder, oregano, cumin, and 1/4 teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, 1 teaspoon salt and 1/2 teaspoon pepper; place on top of tomato mixture.
Bake, uncovered, until pork is fork tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
Let stand 10 minutes before serving.

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