Pork Tamale Casserole

6-8 servings. Paula Deen recipe.

Pork Tamale Casserole
Pork Tamale Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pork

  • 1

    T ground cumin

  • 1

    T chili powder

  • 1

    t onion powder

  • 1

    t garlic salt

  • 1

    t smoked paprika

  • 1

    t ground black pepper

  • 5

    lb bone-in Boston butt pork roast

  • 1/2

    c beef broth

  • Crust

  • 1 1/3

    c all purpose flour

  • 1

    c yellow cornmeL

  • 2

    T sugar

  • 1

    T baking powder

  • 1/2

    t salt

  • 1

    c milk

  • 1/2

    c butter, melted

  • 2

    Lg eggs

  • 2

    c frozen corn kernels, thawed

  • 1

    c shredded Monterey Jack cheese with peppers

  • Filling

  • 2

    T butter

  • 2

    poblano peppers, seeded & chopped

  • 1

    onion, chopped

  • 1

    red bell pepper, chopped

  • 1

    T minced garlic

  • 2

    (15 oz) cans green enchilada sauce

  • 4 oz can chopped green chilies

  • 1

    T ground cumin

  • 1

    t ground black pepper

  • 3/4

    t salt

  • 1

    c shredded Monterey Jack cheese with peppers

  • Garnish: fresh cilantro

Directions

For pork: preheat oven to 300 In sm bowl, stir together cumin & next 5 ingredients. Rub spice mixture all over pork. Place pork in roasting pan; pour broth in bottom of pan. Cover & bake for 5 hrs. until meat is tender. Let stand until cool enough to handle. Shred meat discarding fat & bone. For crust: preheat oven to 350. Spray a 3 qt. baking dish with nonstick cooking spray. In Lg bowl whisk together flour & next 4 ingredients. In sm bowl whisk together milk, melted butter & eggs. Stir milk mixture into flour mixture until smooth; stir in corn & cheese. Spoon mixture into prepared pan. Bake for 20-25 min until lightly browned. Meanwhile for filling: In Lg skillet melt butter over med heat. Add poblanos & next 3 ingredients; cook, stirring occasionally for 8 min until tender. Stir in enchilada sauce & next 4 ingredients. Bring to boil; reduce heat & simmer for 5 min. Stir in shredded pork & pour mixture over baked crust. Cover with aluminum foil. Bake for 20 min. Uncover, sprinkle with cheese & bake 10 min more until,cheese is melted. Let cool 10 min before serving. Garnish with cilantro if desired.

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