Pork Tamale Pie
|Pork end loin chops||4|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 Small, chopped|
|Diced celery||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 1⁄2 Cup (24 tbs) (One 12 Ounce Cans)|
|Canned whole kernel corn||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Egg||1 , beaten|
|Sliced stuffed olives||1⁄4 Cup (4 tbs)|
Trim any excess fat from chops and reserve.
Cover chops with boiling water; bring to boil and simmer, covered, for 1 hour, or until meat is tender.
Strain, reserving broth.
Add enough water to broth to make 4 cups.
Put in saucepan and bring to boil.
Gradually add cornmeal and cook for 15 minutes, stirring frequently.
Fry 2 tablespoons chopped pork fat in skillet until crisp and browned.
Add onion and celery and cook for a few minutes longer.
Add to cornmeal mixture.
Remove meat from bones and cut into small pieces.
Add with next 4 ingredients to cornmeal mixture.
Put in shallow baking dish and bake in preheated moderate oven (350°F.) for about 1 hour.