Pork Tamale Casserole

By á-178825

6-8 servings. Paula Deen recipe.

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

Preparation

Step 1

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.