Red Chile & Pork Tamale Pie

Red Chile & Pork Tamale Pie
Level
Easy
Prep
30 minutes
Cook
205 minutes
Servings
6 to 8 servings
The robust flavors in this Red Chile & Pork Tamale Pie will make a favorite that you'll want to make often. Great for lunch, brunch and dinner. Serve warm.

The Secret Ingredient

Ingredients

  • 1 package (16 ounces) corn bread mix, batter prepared according to package directions
  • 10 dried guajillo or ancho chiles, stemmed and seeded
  • 2 cups hot water
  • 10 cloves garlic
  • 2 canned chipotle chiles in adobo sauce, seeds removed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups apple juice
  • 2 MAGGI Chicken Flavor Bouillon Cubes, dissolved in 2 cups hot water
  • 3 pounds boneless pork shoulder

Make It

Step 1

Place dried chiles in a blender. Add hot water; let stand for 15 minutes.

Step 2

Add garlic, chipotle chiles, cinnamon, oregano and black pepper to the blender; puree on high speed. Strain the sauce into a large enameled cast-iron casserole, pressing on the solids. Add juice, bouillon mixture and pork to the casserole; bring to a boil over high heat. Cover partially; cook over low heat for 2 1/2 to 3 hours or until the pork is fork tender.

Step 3

Transfer the pork to a bowl using a slotted spoon; let cool slightly. Boil the sauce for about 20 minutes or until it is reduced to 4 cups.

Step 4

Shred the pork with 2 forks and return it to the sauce. Cook, uncovered, for about 20 minutes or until the sauce is reduced and just coats the pork.

Step 5

Preheat oven to 375° F.

Step 6

Spread half of the prepared corn bread batter into the bottom of an 8- or 10-inch cast iron skillet. Spread the pork filling evenly over the mix.

Step 7

Spoon remaining corn bread batter evenly on top of the pork.

Step 8

Bake for 15 to 20 minutes or until wooden pick inserted in corn bread comes out clean. Let stand for 10 minutes. Serve warm.