Tamale Pot Pie
(from Lunds & Byerly’s Real Food magazine, Winter 06)
Heat oven to 375°. Spray a 9” baking dish with cooking spray.
1 T. canola oil
1 onion, chopped
1 green pepper, chopped
1 poblano pepper, chopped
3 garlic cloves, minced
1# of ground pork
½ t. ground cumin
3 T. chili powder
¼ t. salt
1 14.5oz can diced tomatoes with juice
Saute vegetables in oil until tender. Remove from pan and add meat, brown thoroughly. Drain any grease, add back vegetables and can of tomatoes and stir in spices. Cook at a simmer for 5 minutes. Pour into baking dish, allow to cool slightly. Sprinkle with about 1/3 c. cheese if desired
1 ¼ c. cornmeal, ¼ t. salt, ¾ c. chicken broth, 1 egg, beaten, 1 T. canola oil
Stir cornmeal and salt together, add in broth, egg and oil and stir to combine. Pour over filling and spread if needed. Bake for 30 minutes, or until hot and bubbly and topping is set. Serve with chopped cilantro, sour cream and extra cheese if you wish.