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Smoky, saucy, and topped with cheesy cornbread, this Tex-Mex Pork Skillet Bake is one-pan comfort with a kick. Tender cubes of pork blend with roasted poblanos, black beans, and sweet corn, then bake under a golden cornbread crust that’s crisp at the edges and soft in the center.
If this easy skillet bake has you craving the real deal, our Pork Tamales take the same bold flavors and wrap them up the traditional way, corn husks, masa, and all.
Here’s Why This Pork Skillet Bake Recipe Works
Smoky depth from roasted poblanos: Blistering the peppers adds a complex, roasty flavor that no canned shortcut can match.
Pork with real bite: A quick dredge in seasoned flour creates browned edges that stay tender inside but sturdy in the sauce.
Cornbread worth the spotlight: Cheesy, slightly sweet, and hearty enough to soak up spice without turning mushy.
One-pan simplicity: Sear, simmer, top, and bake. It is all in the same skillet for max flavor and minimal cleanup.
Recipe Tips
Go big on the skillet: A 12-inch pan is ideal. Smaller skillets will overflow. No skillet? A 9×13 baking dish works too.
Char poblanos properly: Let the skin blister and blacken. It peels easier and gives you that smoky depth.
Mind the chipotle: One pepper gives a mild kick. Two turn up the spice to bold, noticeable heat. Three or more, and you’re in fire-breathing territory, proceed with caution.
Add cheese last: Fold cheddar in at the very end so it stays evenly mixed and doesn’t sink.
Bake for color and set: Look for a deep golden crust and a fully set center. A quick toothpick check helps.
You can also try adding mole sauce or enchilada sauce to the filling.
If you’re craving more cheesy, chile-forward comfort food, don’t miss our Chile Relleno Casserole.
Pork and Cornbread Casserole
This Tex-Mex Pork and Cornbread Skillet Bake brings together smoky pork, bold spices, and a golden cornbread topping for a skillet dinner that’s hearty, saucy, and full of flavor. It is easy enough for a weeknight dinner, but impressive enough for company. If you love this combo, try our Chicken and Cornbread Casserole next for another Tex-Mex style favorite.
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Tex-Mex Pork Skillet Bake
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Ingredients
For the Filling:
- 2 fresh poblano chilies
- ½ cup all-purpose flour
- 1 ¼ teaspoons chipotle chili powder
- 1 teaspoon salt
- 1 pound pork tenderloin, cut in ½ inch cubes
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 red bell pepper, de-seeded, and diced
- 1 cup frozen corn kernels, or fresh or canned
- 1 (15 ounce) can canned black beans, drained and rinsed
- 1 (15 ounce) can canned diced tomatoes
- 1 chipotle peppers in adobo sauce, finely chopped (not the whole can)
- 1 teaspoon ground cumin
- ¾ cups chicken broth
- ¼ cup chopped cilantro, optional
For the Cornbread Topping:
- ½ cup cornmeal
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 large egg
- 1 cup grated cheddar cheese
Instructions
Roast the Poblano Peppers
- Place the poblano peppers on a sheet pan. Slide the peppers under the broiler and broil about 2 inches from the heating element. Turn the peppers frequently until they are blistered and charred all around. It will take about 12 to 15 minutes under the broiler.
- Transfer the peppers to a bowl and cover the bowl with plastic wrap. Let the peppers sit and sweat in the bowl as they cool down. (about 10 minutes).
- When the peppers are cool enough to handle, slide the skin off, pull the stem off, and discard the seeds. Dice the peppers and set them aside while you prepare the rest of the skillet dinner.
Make the Filling:
- In a shallow dish or pie plate, add the flour, chipotle powder, and salt. Stir to combine. Add the pork cubes and toss to coat each piece with the flour mixture.
- In a large 12-inch skillet set over medium-high heat, add the oil and when it is hot add half of the pork cubes and brown on all sides. Set aside on a plate and proceed with the remaining pork cubes. Set aside.
- Reduce the heat to medium. In the same skillet, add the onion and cook until the onion is translucent. Add the garlic and cook for another minute. Add the diced roasted poblano chiles and the red pepper. Cook for 3-5 minutes.
- Stir in the reserved browned pork cubes, corn, black beans, tomatoes, diced chipotle pepper, cumin, and the chicken broth. Increase the heat to medium-high and bring the mixture to a boil then reduce to a simmer. Cook for 5 minutes. Taste, and adjust the seasoning if needed. If you like really spicy food, you may want to add one more chipotle pepper.
- Stir the chopped cilantro into the mixture. Remove the skillet from the heat and set it aside while you prepare the cornbread topping.
Make the Cornbread Topping:
- Preheat the oven to 350°F.
- In a medium-size bowl, add the cornmeal, flour, sugar, baking powder, and salt. Whisk together to combine well.
- In a separate bowl, add the milk, oil, and egg, whisk together and add to the dry cornmeal mixture. Add the cheese and stir just until blended.
- Drop heaping mounds of the batter to the top of the mixture in the skillet. Bake for 20 to 25 minutes, or until the topping is nicely browned. Serve at the table from the skillet.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I could go for a bowl of this right now! I love the cornbread topping
Thanks, Sabrina 🙂
50 Years! Congratulations! We are at 34 and going strong !
Love this dish…wonder if I could use chicken? Hubby’s tummy doesn’t like pork too much…
Hi, Kathi! Thanks for the congrats, 34 years is also a long time, you will get to the 50 mark. Yes, absolutely, use chicken in this dish. It will be wonderful! 🙂