Pulled Pork with Two Chiles Tamale Pot Pie
Show: Rachael Ray's Week in a Day
Episode: Souperstar Suppers
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- Recipe categories: Grains, Cornmeal, Meat, Pork, Cheese, Cheddar,
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By Lauren LeReche
on March 02, 2013
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Not only is this recipe scorching HOT is is VERY time consuming and complicated. It has taken two of us in the kitchen for hours on end. Shopping for the ingredients was one thing. Next was purraying etc and cooking the sauce etc. Once the pork finished cooking and we tasted it...OMG... HOT HOT HOT..lip burning HOT. We then went to the internet to find out how to tame the pork and sauce down. This food is supposed to feed 6 people at a dinner gathering tomorrow night. We tried adding peanut butter in one pyrex dish, cocoa powder in another and then molassas in a third. We went with the molasses. I will fix a gallon of sweet tea and a pitcher of water to have on hand as I know my guests will be desert thirsty. Pork is tender as we used a good Pork shoulder from Costco. We shall see! Will toss out this pork recipe and try a different one next time. LIVE and LEARN.
By Gourmetgourmand
Brooklyn, NY
on February 04, 2013
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What, no reviews yet? But then I checked the episode broadcast date and it's still to come, so go figure. Made this in my own style, with an additional layer of kale with tomato, cumin and lime, kind of like a lasagna with polenta on the bottom, middle and top. I think it's traditional to strain out the reconstituted dried pepper skins after blenderizing to avoid bitterness, if not, one may well need to add some sweetener. Polenta turned out great, if I only knew I could do that with my cornmeal a year ago I'd have used this cornmeal already. I decided to put initial cheese inside rather than on top like a tamale, and to bake it for 30-45 mins at 375 as I really doubt that quick broil on high would set the polenta in the way I'd like. Then added some top cheese, turned oven to 500 and gave er ten more mins. Was excellent. Strain the peppers, and pour a small amount of warm water over the strainer to get out the last good stuff.