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Pork Tamale Pie

Pork Tamale Pie

  • Prep

    1 h
  • Cook

    1 h 30 m
  • Ready In

    2 h 30 m
CONNIESCSO

CONNIESCSO

This is a nice casserole-type recipe that will feed your family, especially on a cold winter day. Serve with shredded cheese on top. We like Pepper-Jack cheese.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 43.4 g
  • 87%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 822 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork roast with garlic salt to taste and place in a 10x15 inch roasting pan. Add water as needed to cover roast halfway.
  3. Bake at 350 degrees F (175 degrees C) for 2 hours.
  4. When roast is cool enough to handle, cube the meat and reserve the water from the roasting pan. In a large skillet over medium low heat, combine the meat with 2 cups reserved broth and allow to simmer.
  5. In a separate skillet over medium heat, combine the cornmeal, milk, corn, tomatoes and eggs. Stir well and add the chili powder, cayenne pepper and salt. Let cook for 20 minutes, stirring often. Add broth as needed if mixture gets too thick. Combine this mixture with the pork in a 9x13 inch baking dish, mixing together well.
  6. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HelloMe
51

HelloMe

9/10/2008

This was really good. Very close in taste to a tamale. I slow cooked the pork roast in a crockpot until tender, and used the juice from that for the cornmeal mix. I do think I will make it without adding the corn next time. Possibly serve corn as a side as I don't think it is needed for this recipe. I also layered the recipe. Put the pork on the bottom and then poured the cornmeal mixture on top of it, topped with mexican cheese.

SUNNYRUTTER
40

SUNNYRUTTER

1/20/2004

Hubby says this is definately "A Make Again" recipe! YUMmmmm! About the only changes I made was: 1.) Added an extra egg, 1/2 c. more cornmeal & 1/4 c. more milk. 2.) I substituted 2 t. of 40% less sodium Taco seasoning for the spices, 3.) Used 1 can of lower sodium chicken broth, 4.) added a can of drained black olive slices (the little can) and 5.) Topped with shredded cheddar. VERY tasty! Will try again with beef chunks and another time with shredded chicken!

KRISTYNAIL
24

KRISTYNAIL

10/28/2003

I enjoyed this recipe but I wasn't clear on some directions. Do you drain the corn or not? I think next time I will drain corn and reduce amount to 1 can since the corn added a certain amount of sweetness that I didn't care for. I also increased amount of chilli since we like our food hot. I also topped with cheddar cheese and baked till cheese melted. Overall, good recipe that I will make again.

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