Pork Tamale Pie

I love one pan, one pot, or, in this case, one cast-iron skillet dinners. Anytime I can find a recipe I'm immediately curious about how it can be done or does it actually taste good. Pork Tamale Pie is basically the meat, vegetable, and tamale-style corn bread all-in-one. I added an Cilantro Iceberg Lettuce Salad with a Ranch Dressing or Mexican Crema and a squeeze of a lime to cool the palate. The Pork Tamale Pie does have a little spice from the 2 Tablespoons chili powder. If you would like less spice, just add 1 Tablespoon chili powder. But if you think more spice is needed, add a chopped jalapeño when the beans, tomatoes, and corn are added. For a more complete meal, serve with my Green Rice (Arroz Verde).

INGREDIENTS TO MAKE PORK TAMALE PIE

• Vegetable oil
• Ground pork
• Scallions
• Chili powder
• Fresh oregano, minced or 1 tsp dried
• Canned black beans
• Canned petite diced tomatoes with juices
• Fresh corn cobs, kernels sliced off or Frozen corn, unthawed
• Chicken stock or broth
• Pepper Jack cheese, shredded
• All-purpose flour
• Cornmeal
• Baking powder
• Baking soda
• Buttermilk
• Large egg
• Salt
• Ground black pepper
• Fresh cilantro (optional)
• Iceberg lettuce (optional)
• Ranch dressing or Mexican Crema (optional)
• Lime (optional)

HOW TO MAKE PORK TAMALE PIE

• Preheat the oven to 400°F with the oven rack in the middle position.
• Heat a 10-inch cast-iron or an oven-proof 10-inch skillet over medium heat for 5 minutes.
• Add 1 Tablespoon oil and heat until shimmering.
• Add pork and cook, breaking up the meat with a utensil, until just beginning to brown, 5 minutes.
• Stir in scallion whites, chili powder, oregano, and ½ tsp salt; cook until fragrant for 1 minute.
• Stir in the beans, tomatoes with juices, corn, and chicken stock.
• Bring to a simmer and cook until the mixture has thickened slightly for 5-7 minutes.
• Remove for the heat.

• Stir in the pepper Jack cheese until well combined and season with salt and ground black pepper to taste.
• Spread evenly in the skillet; set aside.

• Make the Tamale Topping: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, scallion greens, and 1 tsp salt.
• In a separate medium bowl, whisk together the buttermilk, egg, and remaining 3 Tbsps oil until smooth.
• Stir the buttermilk mixture into the flour mixture until just combined.

• Pour the batter over the meat mixture and smooth into an even layer.

• Transfer the skillet to the oven and bake until the tamale topping is golden brown and a toothpick inserted in the center comes out clean, about 15-20 minutes.
• Rotate the skillet halfway through baking.

• Let it cool for 10 minutes after baking before serving.
• Mix together the iceberg lettuce and cilantro leaves.
• Plate the salad next to a slice of the Pork Tamale Pie.
• Drizzle with Ranch Dressing or Mexican Crema over the lettuce and squeeze with lime wedge.
• Serve with my Green Rice (Arroz Verde) for a complete meal.

NOTES

• BAKING OPTION: The meat mixture can be transferred to an oven-proof baking dish, topped with the tamale mixture, and baked for 15-20 minutes until golden brown or until a toothpick inserted in the center comes out clean. 

OTHER DELICIOUS MEXICAN OR TEX-MEX RECIPES TO TRY ON MY WEBSITE: https://thegrovebendkitchen.com/

• Green Rice (Arroz Verde)
• Chicken-Bell Pepper Nachos
• Chicken Enchiladas with Creamy Green Chile Sauce
• Sheet Pan Steak Fajitas
• Corn and Bacon Pasta
• Quinoa Mango Black Bean Salad
• Instant Pot Chicken Burrito Bowls
• Tex-Mex Pork Chop Foil Packets
• Pico de Gallo