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.
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.
- Sugar: 15g
- Calcium: 289mg
- Calories: 513kcal
- Carbohydrates: 53g
- Cholesterol: 108mg
- Fat: 18g
- Fiber: 6g
- Iron: 4mg
- Potassium: 955mg
- Protein: 37g
- Saturated Fat: 6g
- Sodium: 875mg
- Vitamin A: 1006IU
- Vitamin C: 25mg
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