18 October 2014

Tex-Mex Pork Pie

I posted this picture of this on Facebook and had some requests for the recipe. Here it is. I hope you like it.

  • 1 Tbs oil
  • 1 1/2 to 2 pounds pork shoulder or loin meat.
  • 1 can sweet corn or hominy (either color)
  • 1 Cup salsa (we like white corn and black beans but Salsa Verde might be interesting)
  • 1/2 Cup water
  • 1 shallot
  • 8 - 12 oz extra sharp cheddar cheese shredded.
  • 1 Tsp (or more) Goya brand Adobo all purpose seasoning with Cumin
  • 1 Tsp (or more)chili powder
  • 1/2 Tsp ground cumin
  • 1 Tsp freshly ground black pepper
  • 1 package GF corn bread mix. We like LiveGFreetm which is the Aldi's tmhouse brand, but Bob's Redmill is good too
  • oil, milk and eggs as required by the mix.
  • A large skillet (I use a 12" cast iron pan, but any heavy oven proof pan will work.)
  • Alternately use two pans, one large saute pan and one large over-proof casserole dish or deep pie or pizza pan.

Heat oil in skillet over medium high heat.
Heat oven to 400f.
Trimming away excess fat, cut the pork into 3/4 to 1" cubes.` Season with Adobo, pepper, chili powder and cumin.
Cook stirring to brown all sides, over medium high until the pork is cooked through, about 7 minutes. Note: the Adobo is very salty. Do not add salt until you taste!
Mince shallot. Add when the pork looks done, and cook stirring frequently until the shallot is softened.
Add Salsa and water. Scrape the bottom of pan if it is not non-stick, to capture any fond. Turn off heat under skillet.
Mix corn bread following package directions.
Carefully taste the liquid in the skillet. Now is your chance to add seasoning if needed. The liquid should be below or at the top of the meat. Add more water if needed. (If you are using the casserole, spray it with non-stick pan spray and transfer the filling from the skillet.)
Sprinkle the shredded cheese over the pan, in an even layer.
Using a large spoon or a scoop, spot the batter over the filling. Use a spatula to spread it into an even layer.
Bake at 400 for 35 - 40 minutes, rotating the pan after 20 minutes. The pie is done when golden and a toothpick comes out of the corn bread clean. Do not go too deep only test the bread.

Remove from oven, let stand at least 5 minutes. Be careful the skillet will be HOT! Serve with a green salad, or for more "taco" effect, shredded lettuce, and guacamole.

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