Chipotle Pulled Pork Tamale Pie
Our recipe for Chipotle Pulled Pork Tamale Pie has a cornbread crust and a filling of spicy chipotle pulled pork, fresh roasted poblano peppers, chipotle salsa, black beans and shredded pepper jack cheese.
Servings: 8 servings
Ingredients
- 3-4 fresh poblano peppers *See Notes
- 2 tablespoos olive oil divided
- 1 small onion chopped
- 2 cloves garlic finely chopped
- 4 cups Chipotle Pulled Pork
- 1 cup chipotle salsa *See Notes
- 1 can black beans 14.5 oz, drained and rinsed
- 2-½ cups shredded pepper jack cheese a 10-ounce chunk
For the Cornmeal Crust:
- 2 cups medium grind cornmeal 240 grans
- ½ cup flour 60 grams
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 can 14.5 oz cream style corn
- ½ cup milk
- ½ cup butter melted and cooled
serve with
- Fresh lime 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 1/2 cup of cheese.
- Transfer the skillet to the middle of the oven and bake for 25-30 minutes. *See Notes
Notes
- 3 cans poblano peppers, 7 oz. each may be substituted for the fresh roasted poblanos.
- Add additional salsa if necessary to moisten the filling.
- Cover the pie with a piece of foil if it appears to be over browning.
Nutrition
Serving: 1 | Calories: 754kcal | Carbohydrates: 81g | Protein: 35g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1980mg | Fiber: 10g | Sugar: 26g
