Pork Tamale Pie

The gentle heat from the oven thickens the sauce and slowly cooks the pork into tender shreds in this fix-it-and-forget-it dish.

Ingredients

For the Filling
  • Cooking spray, for baking dish
  • 2 (14.5 oz.) cans stewed tomatoes
  • 1 small onion, chopped
  • 1 poblano pepper, chopped
  • 2 garlic cloves, chopped
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 3/4 tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. boneless pork shoulder, excess fat removed
  • 1/2 tsp. sugar
For the Cheddar-Cilantro Cornbread Crust
  • 1/3 c. yellow cornmeal
  • 3 tbsp. all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. Kosher salt
  • 2 oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
  • 2 tbsp. Chopped fresh cilantro
  • 1/4 c. Buttermilk
  • 1 large egg
  • 1 tbsp. unsalted butter, melted

For directions visit: Country Living

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