Name: Pork Tamale Pie with Southwestern Crust Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tbsp oil; 1 tsp salt; ½ tsp freshly ground black pepper; 2 lbs boneless pork loin; 2 cloves garlic; 1 cup onion; ½ cup Anaheim chili pepper; ½ tsp ground cumin; 2 tsp chili powder; 3 cups canned tomatoes; 2 tbsp sugar; 2 cups corn kernels; 1 cup yellow cornmeal; 2 tbsp sugar; 1 cup flour; 1 tbsp baking powder; 2 tbsp butter; ¼ cup milk; 1 egg; 1 cup Colby cheese; 6 shakes Tabasco sauce

This fantastic meat pie has a buttery cornmeal crust with a slightly spicy filling.

How To Make Pork Tamale Pie with Southwestern Crust

Level up your Tamale Pie with tender chunks of pork cooked in a spicy and sweet flavored sauce.

Prep: 25 mins

Cook: 1 hr 30 mins

Total: 1 hr 55 mins

Serves:

Ingredients

Tamale Filling:

1 tbsp oil
1 tsp salt
½ tsp freshly ground black pepper
2 lbs boneless pork loin, trimmed of fat, cut into 1½ inch cubes
2 cloves garlic, minced
1 cup onion, finely chopped
½ cup Anaheim chili pepper
½ tsp ground cumin
2 tsp chili powder
3 cups canned tomatoes, chopped
2 tbsp sugar
2 cups corn kernels, frozen and defrosted

Cornmeal Crust:

1 cup yellow cornmeal
2 tbsp sugar
1 cup flour
1 tbsp baking powder
2 tbsp butter, melted
¼ cup milk
1 egg
1 cup Colby cheese, or mild Cheddar cheese , freshly grated
6 shakes Tabasco sauce

Instructions

heat the oil in a 5-quart Dutch oven.
Sprinkle the pork with the salt and pepper then add it to the pan.
Brown the pork on all sides, turning it frequently.
When the meat is browned, add the garlic, onion, and Anaheim chilies.
Stir the vegetables and add the cumin and chili powder.
Sauté the vegetables for about 4 minutes until the onion starts to become translucent.
Add the tomatoes, stirring up any browned bits that have accumulated on the bottom of the pan.
Add the sugar and corn, bringing the mixture to a boil.
Reduce the heat and simmer, partially covered for 30 to 45 minutes, until the pork is tender.
Transfer the tamale filling to an ovenproof baking dish.
Preheat the oven to 375 degrees F.
Make the crust.
Spoon the mixture over the tamale filling and bake for 35 to 45 minutes until the cornbread is browned and a toothpick inserted in the center comes out clean.
Combine the cornmeal, sugar, flour, and baking powder in a large mixing bowl whisking to make the crust.
Blend in the butter, milk, and egg, stirring until the batter is smooth. Fold in the cheese and Tabasco.