Pork Tamale Casserole

pork tamale casserole

Spiced pork and a yummy crust are the highlights of this Tex-Mex tamale casserole.

Pork Tamale Casserole
Makes 6 to 8 servings
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  1. 1 tablespoon ground cumin
  2. 1 tablespoon chili powder
  3. 1 teaspoon onion powder
  4. 1 teaspoon garlic salt
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon ground black pepper
  7. 1 (5-pound) bone-in Boston butt pork roast
  8. 1/2 cup beef broth
  1. 1 1/3 cups all-purpose flour
  2. 1 cup yellow cornmeal
  3. 2 tablespoons sugar
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 cup milk
  7. 1/2 cup butter, melted
  8. 2 large eggs
  9. 2 cups frozen corn kernels, thawed
  10. 1 cup shredded Monterey Jack cheese with peppers
  1. 2 tablespoons butter
  2. 2 poblano peppers, seeded and chopped
  3. 1 onion, chopped
  4. 1 red bell pepper, chopped
  5. 1 tablespoon minced garlic
  6. 2 (15-ounce) cans green enchilada sauce
  7. 1 (4-ounce) can chopped green chiles
  8. 1 tablespoon ground cumin
  9. 1 teaspoon ground black pepper
  10. 3/4 teaspoon salt
  11. 1 cup shredded Monterey Jack cheese with peppers
  12. Garnish: fresh cilantro
  1. For pork: Preheat oven to 300°.
  2. In a small bowl, stir together cumin and next 5 ingredients. Rub spice mixture all over pork. Place pork in a roasting pan; pour broth in bottom of pan.
  3. Cover and bake for 5 hours or until meat is tender. Let stand until cool enough to handle. Shred meat, discarding fat and bone.
  4. For crust: Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray.
  5. In a large bowl, whisk together flour and next 4 ingredients. In a small bowl, whisk together milk, melted butter, and eggs. Stir milk mixture into flour mixture until smooth; stir in corn and cheese. Spoon mixture into prepared pan.
  6. Bake for 20 to 25 minutes or until lightly browned.
  7. Meanwhile, for filling: In a large skillet, melt butter over medium heat. Add poblanos and next 3 ingredients; cook, stirring occasionally, for 8 minutes or until tender. Stir in enchilada sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in shredded pork, and pour mixture over baked crust. Cover with aluminum foil.
  8. Bake for 20 minutes. Uncover, sprinkle with cheese, and bake 10 minutes more or until cheese is melted. Let cool for 10 minutes before serving. Garnish with cilantro, if desired.
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