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

( Easy Mexican Food Favorites - kindle )

-- JMag Guthrie - 2017-03-05