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One Pork Tamale Bake

PorkCasseroleTex-Mex

Time: 4 hours 45 minutes

Yield: 6 servings

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About

Got a bit of time before dinner and a craving for something with a kick? Then, One Pork Tamale Bake is what's for dinner tonight! Don't let the time scare you away! This is really easy to make, and the results are worth every minute it takes for it to bubble and bake in the oven. Plus, at the end you'll be rewarded with a plate full of this slightly spicy, tomato-sauce-covered, tender, pork filling that's topped with a cheesy, cilantro-seasoned, cornbread crust. It sounds like tonight's going to be a good night, and we can promise that will always be the case when you're serving up this One Pork Tamale Bake!

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Ingredients

  • For the filling:
  • 2 (14.5-ounce) cans stewed tomatoes
  • 1 small onion, chopped
  • 1 poblano pepper, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 (1 1/2-pound) pork shoulder, boneless, excess fat removed
  • 1/2 teaspoon sugar
  • For the cornbread crust:
  • 1/3 cup yellow cornmeal
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 ounces extra-sharp cheddar cheese, shredded
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 tablespoon unsalted butter, melted

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Lightly grease a 2-quart baking dish.

Step 3 -In a bowl, add the tomatoes and their juices, the onion, the poblano pepper, the garlic, the chili powder, the oregano, the cumin, and the salt and the pepper and stir to combine.

Step 4 -Pour the tomato mixture into the prepared dish.

Step 5 -Rub the pork with the sugar, the salt, and the pepper and place it on top of the tomato mixture.

Step 6 -Bake the pork mixture, uncovered, until it is fork-tender, about 3 hours 30 minutes-4 hours.

Step 7 -Transfer the pork to a plate and use two forks to shred it into bite-size pieces.

Step 8 -Stir the shredded pork into the sauce.

Step 9 -Increase the oven temperature to 425 degrees F.

Step 10 -In a bowl, add the cornmeal, the flour, the baking powder, and the remaining 1/4 teaspoon of salt and stir to combine.

Step 11 -In another bowl, add the cheese, the cilantro, the buttermilk, the egg, and the melted butter and stir to combine.

Step 12 -Add the cheese mixture to the cornmeal mixture and stir until the dry ingredients are just moistened.

Step 13 -Spread the cornbread batter over the pork mixture, leaving a 1-inch border all around the surface.

Step 14 -Bake the tamale bake until the cornbread crust is golden-brown and has set, about 18-20 minutes.

Step 15 -Let the tamale bake stand for 10 minutes.

Step 16 -Serve.

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