February 02, 2011
Pork Switch-Out: Tamale Pot Pie with Cornbread Crust
Let's pretend for minute.
You've cooked up a big batch of spicy pulled pork and you've eaten it in tacos, you've used it to make enchiladas, and you still have leftover meat sitting in the fridge. And now you're wondering what else in the world you can do with it. Ever been there? I know I have, especially since there are only 2 mouths in our house.
Well... next time you're there, I have the perfect solution for you! How about a pot pie? It's not just for chicken, you know. I know what you're thinking. Too difficult? Too many ingredients? Too many crusts to hassle with? Not so! Not with this pot pie. This one... is a pie of a different class. A single-crusted, leftovers-made-yummy-again, easy, zesty option. I threw it together for a Saturday lunch for us, went out to the gym while it baked, came home and tossed some sour cream and fresh lime juice on top and ate like a queen. Yum. Try it sometime.
Tamale Pot Pie with Cornbread Crust
- 2 cups spiced pulled pork**
- 2 Tablespoons tomato paste*
- 1 teaspoon cumin
- 1 cup yellow cornmeal
- 1/2 cup unbleached flour
- 1/2 cup white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cumin
- 3 Tablespoons butter, melted and cooled
- 2 Tablespoons honey
- 3/4 cup milk
- 1 large egg, beaten lightly
- 1/2 cup grated cheddar or monterey jack cheese
- 1 4-ounce can green chilies, drained and chopped (optional)
Crust
Instructions
Combine filling ingredients and spoon into a deep dish pie plate or casserole dish. Preheat oven to 400°. In a large bowl, sift together the flours, cornmeal, cumin, and baking powder. Add melted butter, honey, milk, and egg and mix until just combined. Stir in cheese and chilies, if using, and drop batter by large spoonfuls evenly onto the filling mixture, until completely covered. Bake the pot pie for 10 minutes, then reduce heat to 350° and continue baking for 25-30 minutes more, or until crust is golden. Serve warm, with lime wedges, sour cream, salsa, guacamole, pico de gallo, etc.
**For spicy pulled pork, I put a tenderloin in the crock pot on low for 5-6 hours with this yummy marinade: 1 cup chicken broth, 1 orange (juiced), 1 lime (juiced), 1 Tablespoon tomato paste, 1 Tablespoon honey, 3 cloves minced garlic, 1 teaspoon oregano, 1 teaspoon chili powder, 1 teaspoon cumin, and 1 small onion (peeled and quartered). Once meat is cooked, simply remove from pot and shred, then return to juices and keep warm until ready to serve.
*I used a tomato paste made only with tomatoes.. because we don't need all of those added ingredients and preservatives!!
