Pork Tamale Potpie with Corn Bread Crust

Ingredients

  • 1 cup yellow cornmeal
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow cornmeal
  • 2 tablespoons vegetable oil
  • ½ cup Monterey Jack
  • ¾ cup milk
  • 3 tablespoons sugar
  • + 16 more ingredients
    • 1 cup green bell pepper
    • 1 cup onion
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon ground cumin
    • 2 teaspoons double-acting baking powder
    • 2 teaspoons chili powder
    • 1 ½ pounds lean ground pork
    • ½ teaspoon ground allspice
    • 1 large egg
    • 1 12-ounce can tomato sauce
    • 1 10-ounce package of frozen corn
    • 1 cup all-purpose flour
    • 1 4-ounce can green chili peppers
    • 3 tablespoons unsalted butter
    • Tabasco
    • 1 teaspoon Tabasco

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 heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cu...

View full recipe at Epicurious

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