Pork Shoulder Tamale Pie

INGREDIENTS

Filling

• 1 Tbsp EVOO
• 1 medium onion, chopped
• 3 garlic cloves minced
• 3 c shredded cooked pork shoulder
• 2 15 oz cans chili beans, one drained
• 1 10 oz can Ro-Tel
• 6 oz beer
• 2 Tbsp chili powder
• 1 Tbsp lime juice
• 2 tsp cumin
• 2 tsp cocoa powder
• 1 tsp kosher salt (plus more to taste)

Cornmeal Crust

• 1 c AP flour
• 2/3 c yellow cornmeal
• 2/3 c milk
• 3 Tbsp butter, melted
• 2 tsp sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs, lightly beaten
• 1/2 c shredded sharp cheddar
• sour cream (optional)

PREPARATION

1. Heat oven to 425 (says 375)
2. In Dutch oven over medium heat, heat the oil; when it's shimmering add onion and garlic.
3. Saute until slightly translucent, about 7 minutes.
4. Add pork, beans, ro-tel, chili powder, lime juice, cumin, cocoa, and salt.
5. Stir to combine and bring to a boil.
6. Reduce to a simmer and cook, while you prepare the crust.
7. In a medium bowl, whisk the flour, cornmeal, milk, butter, sugar, baking soda, salt, and eggs, until just lump-free.
8. Fold in the cheese.
9. Spray an 8" square pan with cooking spray.
10. Taste the filling and season with additional salt if needed.
11. Fill the dish 3/4 full of chili mixture and top with cornmeal mixture, spreading evenly over the top.
12. Bake 35-40 minutes, until browned and bubbly.
13. Let rest 10 minutes.
14. Serve with sour cream if desired.

( Easy Mexican Food Favorites - kindle )

-- JMag Guthrie - 2017-03-05