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Pork Tamale Pie

chef.jackson's picture
Ingredients
  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)
Directions

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.
Cool chops.
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.
Add salt.
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.
Add olives.
Put in shallow baking dish and bake in preheated moderate oven (350°F.) for about 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Pork
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes
Servings: 
6

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