Pork Tamale Pie
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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