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.

4.75 from 27 votes

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Prep Time: 1

Cook Time: 30

Total Time: 1 30

Servings: servings

Calories: 754kcal

Author: Pat Nyswonger

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