Introduction
Tempt your taste buds with a hearty and flavorful twist on classic tamales. “Pork and Poblano Tamale Pie” offers an innovative take on traditional recipes, blending rustic ingredients with modern techniques to create a dish that is both comforting and exciting. This pie promises a delightful balance of spices and textures that will satisfy even the most discerning palates.
Tips for this recipe
Preparing “Pork and Poblano Tamale Pie” involves a combination of precise cooking steps and flavorful seasonings. For optimal results, ensure that your pork is properly trimmed and cubed to an even size. Cooking the corn thoroughly before adding it will enhance its natural sweetness, while using high-quality cumin and coriander seeds can elevate the overall depth of flavor in this dish.
Why you will love this recipe
This “Pork and Poblano Tamale Pie” is more than just a meal; it’s an experience. The tender, savory pork harmonizes with the smoky sweetness of poblanos to form a layered flavor profile that will have you craving seconds. Additionally, its homemade crust offers a delightful contrast in texture and taste, making this dish a standout main course or impressive side.
Ingredients
- 12 ounces fresh poblano chiles* (about 4 large)
- 1 large green bell pepper
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 10-ounce package frozen corn kernels, thawed
- 2 tablespoons vegetable oil or olive oil, divided
- 1 1/2 pounds trimmed boneless country-style pork ribs, cut into 1-inch cubes
- Coarse kosher salt
- 2 cups chopped white onions
- 3 garlic cloves, minced
- 1 1/2 tablespoons minced seeded jalapeño chiles
- 1 tablespoon dried oregano
- 1 cup low-salt chicken broth
- 1 cup purchased salsa verde (tomatillo salsa)
- 1/3 cup coarsely chopped fresh cilantro
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal (preferably whole-grain stone-ground)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon chili powder
- 3/4 cup whole milk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg
- 1 tablespoon honey
- 1 1/4 cups (packed) coarsely grated sharp cheddar cheese (about 5 ounces), divided
Sour cream
Advised equipment
- Stand Mixer (Dough Preparation) – Hamilton Beach 7-Speed Stand Mixer with Bowl & Disher
- Tamale Steamer Basket – Kitchen Aid Tamale Maker Steamer Basket
- Heavy-Duty Aluminum Foil – Reynolds Extra Strong Aluminum Foil Sheet Packs
- Parchment Paper (Bakeware) – Kirkland Signature Parchment Paper 9″ x 12″
- Dutch Oven (Cooking) – Le Creuset Enameled Cast Iron Dutch Oven
- Instant-Read Digital Food Thermometer – Anova 730 True Chef’s Digital Instant Read Thermometer
- Baking Rack (Cookware Accessory) – Wilton Perforated Fan Cake Stand Cookie Sheet
- Oven-Safe Measuring Cup (Cookware Accessory) – OXO Good Grips 14 oz. Stainless Steel Kitchen
- Scale/Measuring Jar
- Silicone Baking Mat (Cookware Accessory) – Ateco Non-Stick Silicone Baking Mat
- Canning Jar with Lids (Preservation Tool) – Ball Regular Mouth Half-Pint Jars
- Measuring Spoons Set (Cookware Accessory) – OXO Baking Utensils 1/8 Teaspoon to Tablespoon
History of the recipe
The tamale has deep roots in Mexican culture, dating back to pre-Columbian times. Originally made from corn masa and filled with meat or other ingredients, tamales have evolved over centuries into a staple that varies regionally across Mexico. The “Pork and Poblano Tamale Pie” brings this traditional Mexican dish into the modern culinary world by infusing it with unique flavors and adopting a pie-like presentation.
Fun facts about this recipe
The incorporation of poblanos in “Pork and Poblano Tamale Pie” is not just for bold flavor—it’s also steeped in tradition. Originating from the state of Puebla, poblano peppers are a signature ingredient in many Mexican dishes due to their versatile taste that can range from sweet to spicy.