Pork Shoulder Tamale Pie

This is a chili recipe with a tamale-type crust cooked in a baking dish to make a “pie”.  The dish is square because we don’t cut corners, as s the saying goes.  If the idea of chili beans and Ro-tel is too intense for you, sub in fire-roasted diced tomatoes or even regular diced tomatoes.  Chili beans are beans in chili sauce — the kind of chili sauce that lives in the condiment aisle near the ketchup in US grocers.  I suppose you could sub red or pinto beans, drained and rinsed, with chili sauce to fill one can if your store doesn’t carry chili beans.  I usually make this with leftover Slow Cooker Smoked Pork Butt but any cooked pork will do.  You could also make it with leftover brisket (if such a thing exists).

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Pork Shoulder Tamale Pie

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Nutrition per portion

Ingredients
  • 1 Tbsp EVOO
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 c shredded, cooked pork shoulder
  • 2 15-oz can chili beans, one drained, one not
  • 110-oz can tomatoes with green chilis such as Ro-tel
  • 6 oz beer
  • 2 Tbsp chili powder
  • 1 Tbsp lime juice
  • 2 tsp cumin
  • 2 tsp cocoa powder
  • 1 tsp salt
  • 1 c all-purpose flour
  • 2/3 c cornmeal
  • 2/3 c milk
  • 3 Tbsp butter, melted
  • 2 tsp sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 c shredded Cheddar cheese
  • sour cream for serving (optional)
Method
  1. Heat oven to 375
  2. In Dutch oven over medium heat, heat the oil; when it’s shimmering add onion and garlic.
  3. Saute until slightly translucent, about 7 minutes.
  4. Add beer, pork, beans, Ro-tel, chili powder, lime juice, cumin, cocoa, and salt.
  5. Stir to combine and bring to a boil.
  6. Reduce to a simmer and cook, while you prepare the crust.
  7. In a medium bowl, whisk the flour, cornmeal, milk, butter, sugar, baking soda, salt, and eggs, until just lump-free.
  8. Fold in the cheese.
  9. Spray an 8″ square pan with cooking spray.
  10. Taste the filling and season with additional salt if needed.
  11. Fill the dish 3/4 full of chili mixture and top with cornmeal mixture, spreading evenly over the top.
  12. Bake 35-40 minutes until browned and bubbly.
  13. Let rest 10 minutes.
  14. Serve with sour cream if desired.

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