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Pork Tamale Pie with Cornbread
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to eat and drink, for dining alone is leading the
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La Belle Cuisine
Pork Tamale Potpie with Cornbread Crust
For the pork mixture:
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons vegetable oil
1 1/2 pounds lean ground pork
A 12-ounce can tomato sauce
2 tablespoons tomato paste
A 10-ounce package of frozen corn, thawed
1 tablespoon ground cumin
1/2 teaspoon ground allspice
2 teaspoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco plus additional to taste
1 tablespoon yellow cornmeal
For the topping:
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons double-acting baking powder
3 tablespoons unsalted butter,
melted and cooled
3/4 cup milk
1 large egg, beaten lightly
1/2 cup grated Monterey Jack
a 4-ounce can green chili peppers,
drained and chopped
Make the pork mixture: In a large skillet cook the onion and the bell
pepper in the oil over moderately low heat,
stirring, until the onion is
softened, add the pork, and cook the mixture over moderate
stirring and breaking up any lumps, until the pork is no longer pink.
Stir in the
tomato paste, the corn, the cumin, the allspice, the chili
powder, the Worcestershire
sauce, 1 teaspoon of the Tabasco, the
cornmeal, and salt
and black pepper to taste, simmer
stirring occasionally, for 30 minutes, and add the additional Tabasco.
the mixture into a shallow
2 1/2-quart casserole. The mixture
may be made 1 day in advance
and kept, covered and chilled.
Make the topping: Into a bowl sift together the flour, the cornmeal,
the sugar, and the baking powder, add
the butter, the milk, and the
stir the batter until it is just combined. Stir in
chili peppers and drop the batter by the large spoonfuls
edge of the casserole.
Bake the potpie in the middle of a preheated 400-degree F. oven for
minutes, reduce the heat to 350 degrees F, and bake the potpie for
30 minutes more.
Featured Archive Recipes:
Little Pork Tamales with Red Chile Sauce
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