Pulled Pork with Two Chiles Tamale Pot Pie
- Level: Intermediate
- Yield: s: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 899
- Total Fat
- 54
- Saturated Fat
- 21
- Carbohydrates
- 55
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 49
- Cholesterol
- 167
- Sodium
- 1781
- Total: 3 hr 50 min
- Active: 20 min
Ingredients
8 guajillo dried peppers
1 quart chicken stock, homemade or store-bought
1 can chipotle in adobo sauce
1 tablespoon fresh or 1 teaspoon dried oregano
1 1/2 teaspoon ground coriander (half a palmful)
1/2 teaspoon ground cinnamon
One 3-pound boneless pork butt (shoulder), trimmed weight
Kosher salt and freshly ground black pepper
EVOO
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 cups whole milk
1 1/2 cups fine to medium ground cornmeal
1 teaspoon fennel pollen or ground fennel
3 tablespoons butter
1 1/2 cups grated sharp Cheddar or hot pepper Cheddar
Directions
- Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.
- Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth.
- Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.
- Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently.
- To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.
- Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter.
- Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.