Pulled Pork with Two Chiles Tamale Pot Pie

Ingredients

  • 1 ½ cups grated sharp Cheddar or hot pepper Cheddar
  • 3 tablespoons butter
  • 1 teaspoon fennel pollen or ground fennel
  • 1 ½ cups fine to medium ground cornmeal
  • 1 ½ cups whole milk
  • 4 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • + 8 more ingredients
    • Kosher salt and freshly ground black pepper
    • One 3-pound boneless pork butt (shoulder), trimmed weight
    • ½ teaspoon ground cinnamon
    • 1 ½ teaspoon ground coriander (half a palmful)
    • 1 tablespoon fresh or 1 teaspoon dried oregano
    • 1 can chipotle in adobo sauce
    • 1 quart chicken stock, homemade or store-bought
    • 8 guajillo dried peppers

Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppe...

View full recipe at SpringPad

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