Hot Tamale Pie
Over a year ago
3,073 views
Ingredients
- 1 ¼ pounds ground pork
- 1 tablespoon olive oil
- 1 medium green pepper, chopped
- 1 medium jalapeno chile, seeds removed, chopped
- 1 medium onion, chopped
- 16 ounces salsa
- 1 cup frozen whole-kernel corn
- 2 ¼ cups whole milk
- 1 ¾ cups chicken broth
- 1 cup yellow cornmeal
- 1 cup shredded monterey jack cheese
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Preheat Broiler. Heat 12-inch skillet over high heat until hot.
Add pork and cook 5 to 6 minutes or until no longer pink, breaking up meat with side of spoon. With slotted spoon, transfer pork to bowl. Wipe skillet clean.
In same shillet heat oile over medium heat. Add green pepper, jalapeno, and onion, and cook 8 to 10 minutes or until golden. Return pork to skillet and stir in salsa and frozen corn; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 5 minutes or until mixture thickens slightly.
Meanwhile: in 3 quart sauce pan, heat milk and broth to boiling over high heat. Reduce heat to low; gradually whisk in cornmeal. Cook 5 minutes or until very thick; stiring often.
Spoon over pork mixtures; sprinkle with cheese. Place skillet in broiler at closet position to source of heat and broil 3 to 4 minutes or until top begins to brown.
Remove and serve.
Comments (0)