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Pulled Pork Tamale Pie is comfort food with a shortcut. Instead of hand-wrapping tamales that take all day, this skillet recipe layers smoky shredded pork, roasted poblanos, and melty cheese under a soft cornmeal crust. It is an easy casserole that is sturdy enough to slice. Every forkful hits that salty-sweet-spicy balance pork tamales are known for, without the hours of prep.
If you love this skillet bake, you’ll also want to try my Green Chile Tamale Pie, a beefy, cheesy twist with a golden cornbread crust.
Here’s Why This Pork Tamale Pie Recipe Works
No soggy bottoms: A quick pre-bake on the cornmeal crust keeps it sturdy so the filling stays saucy, not mushy.
Pulled pork perfection: Smoky, tender, and full of flavor. This meat is ready to shine without extra fuss.
Poblanos add depth: Roasting brings out their mild heat and earthy sweetness, giving the filling real character.
Cheese everywhere: Layered in the base, melted through the middle, and bubbling on top.
Recipe Tips
Char the poblanos well: A deep blister not only adds smoky flavor but also makes peeling the skins a breeze.
Reach for cast iron: It heats evenly and gives the cornbread crust a golden edge you can’t get from tamales.
Let the filling rest: Slightly cooling the pork keeps steam from turning the batter soggy as it bakes.
Adjust moisture as needed: Pulled pork varies. Add a spoonful of salsa if the filling looks dry before baking.
Watch the top: If the crust browns too quickly, tent with foil so the inside cooks through without burning.
Tex Mex Pork Cornbread Pie
This tamale pie packs all the bold flavors of classic tamales without the time-intensive wrapping. The cornbread crust bakes up soft yet sturdy, the filling stays rich and hearty, and the skillet keeps it a one-dish meal. Finish with sour cream, salsa, and guacamole for a dinner that feels festive without the fuss.
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Chipotle Pulled Pork Tamale Pie
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Ingredients
- 3 to 4 fresh poblano peppers, *See Notes
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 4 cups Chipotle Pulled Pork
- 1 cup salsa
- 1 (15 ounce) can canned black beans, drained and rinsed
- 2½ cups shredded pepper jack cheese
For the Cornmeal Crust:
- 2 cups medium grind cornmeal, 240 grams
- ½ cup all-purpose flour, 60 grams
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 (15 ounce) can cream-style corn
- ½ cup milk
- ½ cup butter, melted and cooled
serve with
- 1 to 2 fresh limes, sliced in wedges
- Salsa
- Sour Cream
Instructions
- Preheat oven to broil
- Brush the peppers with olive oil and place on baking sheet. Broil 10-12 minutes until charred on all sides, turning with tongs. Transfer to bowl, cover, and let steam 15 minutes. Rub off skins with a paper towel and remove stems and seeds. Cut peppers into 1-inch pieces and reserve.
- In a large skillet set over medium-high heat, add the olive oil and when it is hot but not smoking add the onion, cook for 3-5 minutes then add the garlic and cook for 30 seconds.
- Add the pulled pork and the salsa, stirring to combine, 2-3 minutes. Remove from the heat and allow to cool while preparing the cornmeal crust.
For the cornmeal crust:
- Preheat the oven to 400°F
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- In a small bowl whisk together the egg, cream style corn, milk and butter. Add the egg mixture to the cornmeal mixture, stirring until well combined.
- Add 1/2 of the cornmeal mixture to the bottom of an 8-inch cast iron skillet, transfer to the oven and bake for 10 minutes until set.
To assemble:
- Scatter 1 cup of the shredded cheese to the baked bottom crust. Layer the pulled pork mixture, the chilies, beans and another 1 cup of cheese.
- Spoon the remaining cornmeal mixture over top and sprinkle with the remaining ½ cup of cheese.
- Transfer the skillet to the middle of the oven and bake for 25-30 minutes. *See Notes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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