Pork Lover’s Tamale Pie
Pork Lover’s Tamale Pie might be just the main course you are searching for. This recipe makes 6 servings with 616 calories, 29g of protein, and 43g of fat each. For $1.78 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 62 people have tried and liked this recipe. A mixture of water, chili powder, shredded cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 30 minutes. A few people really liked this Mexican dish. It is brought to you by Taste and Tell Blog. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is pretty good. If you like this recipe, you might also like recipes such as Pork Tamale Pie, Pork Tamale Pie, and Beef and Pork Tamale Pie.
Servings: 6
Cooking duration: 30 minutes
Ingredients:
4 sliced bacon, finely chopped
2 tablespoons butter
1 (10-oz) can diced tomatoes with chiles, drained
1 cup beef or chicken broth
1 tablespoon chili powder
2 oz. Mexican chorizo
1 cup cornmeal
1 teaspoon dried thyme
3-4 cloves garlic, minced
cilantro and sliced green onions, for garnishing
½ tablespoon ground coriander
1 pound ground pork
1 teaspoon honey
1 cup milk
1 tablespoon extra-virgin olive oil
1 small onion, chopped
salt and pepper
1½ cups shredded cheddar cheese
2 cups boiling water
Equipment:
sauce pan
broiler
frying pan
whisk
Cooking instruction summary:
In a medium saucepan over medium heat, warm up the milk. Whisk in the cornmeal, then the boiling water. Turn the heat to medium-low and cook, stirring occasionally, until it is very thick, 15-20 minutes. Season with salt and pepper, then stir in the butter and the honey.Meanwhile, preheat the broiler. In a large ovenproof skillet, heat the oil over medium heat. Add the chorizo adn bacon, and cook for 3 minutes. Stir in the ground pork and cook, breaking up the meat until it is browned, about 8 minutes. Season with the thyme, chili powder, coriander, salt and pepper. Add in the onion and garlic and cook for a few minutes. Stir in the broth and cook for 1 minute. Add the tomatoes, and cook until heated through.Spoon the cornmeal over the pork mixture. Top with the cheddar, then brown under the broiler until melted and bubbly.Serve from the skillet, garnished with cilantro and sliced green onions.
Step by step:
1. In a medium saucepan over medium heat, warm up the milk.
2. Whisk in the cornmeal, then the boiling water. Turn the heat to medium-low and cook, stirring occasionally, until it is very thick, 15-20 minutes. Season with salt and pepper, then stir in the butter and the honey.Meanwhile, preheat the broiler. In a large ovenproof skillet, heat the oil over medium heat.
3. Add the chorizo adn bacon, and cook for 3 minutes. Stir in the ground pork and cook, breaking up the meat until it is browned, about 8 minutes. Season with the thyme, chili powder, coriander, salt and pepper.
4. Add in the onion and garlic and cook for a few minutes. Stir in the broth and cook for 1 minute.
5. Add the tomatoes, and cook until heated through.Spoon the cornmeal over the pork mixture. Top with the cheddar, then brown under the broiler until melted and bubbly.
6. Serve from the skillet, garnished with cilantro and sliced green onions.
Nutrition Information:
covered percent of daily need
