Red Chile & Pork Tamale Pie

Official MAGGI®
Red Chile & Pork Tamale Pie
Recipe Info - Skill Level
Recipe Info - Serving Size
6 to 8 servings
Recipe Info - Prep Time
30 min
Recipe Info - Cook Time
3 hr 25 min
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.


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.