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pork and poblano tamale pie (with diy green enchilada sauce)

March 9, 2012

a good old-fashioned american recipe. by “american”, i mean, does tamale pie really count as mexican? neither tamale nor pie, i told my friend we’d have to call it something different. nothing quite sounds right, though. rice-and-beans cornbread pie? poblano-pork cornbread-lasagna con salsa verde? who cares; it’s good. not quick, but very easy.

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i miss the tamale guy. i no longer live in a city. i am not going to simmer pork cheeks all day. a tamale craving out in the country? this will have to do.

here’s what i actually did:

PORK AND POBLANO TAMALE PIE___
(my version)

==green enchilada sauce:

a can of mild green chiles
half-can of hot jalapenos
a carrot
a head of roasted garlic
a roasted poblano
a raw yellow pepper (any bell pepper is fine)
cilantro (key, but i’m somehow out – used it all for kofta curry meatballs last night. used some raw mixed greens like arugala instead.)
a great deal of onion (houseguest refuses, so we’re going without, and it still smells wonderful)
cumin
coriander
oregano
a kiwi (wait, what? well, no tomatillos; why not?)
salt
a splash of lime juice
two drops of fish sauce

stick all that in the food processor and grind it up.

fix up some stock or bouillon and dump the ground-up veg matter (which should smell and taste amazing) into the stock. add a pat of lard if you have a greasy bacon-juice jar in the back of your fridge.

boil a while. some say an hour. you can stick it in a slow cooker if you have one – i don’t. really i’m guessing any amount of time is fine – even raw if you really wanted to. why not?

==pork

salt and brown a few pork steaks and chop em up into little bite-sized pieces.

next, you want to boil the pork steaks in the green sauce. i added a half-cup rice, a half-cup black lentils, and two cups water to the pork and green sauce and cooked it all together. i don’t know how long. until they are cooked? a while.

==cornbread topping

3/4 cup all purpose flour
3/4 cup yellow cornmeal (preferably whole-grain stone-ground)
1 teaspoon baking powder
3/4 teaspoon salt
cumin
coriander
3/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg
1 tablespoon honey
a bunch of cheese
half a can of corn

= the process

butter a pan and line it with pork-and-rice-and-chile-sauce mixture.

crack a few eggs on top.

you are layering these, by the way.

pour cornbread mixture on top of that.

grate tons of cheese on top of that.

bake at 400 until cornbread’s done.

tweaked a recipe i originally found here

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8:24pm
smell-wise:
so far, so good.

green sauce is bubbling on the stove and smells wonderful. i’ll add meat in another moment or two.

10:15pm
the whole thing’s in the oven. smells wonderful in here.

3/11
we finished it for breakfast. awesome, although i don’t know how much more special it is than rice and beans with cheesy cornbread on the side. will make this again.

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