Description
This Slow Cooker Tamale Pie is cozy comfort food made easy. Tender pork simmers in a savory tomato and chile sauce, then gets topped with fluffy cornbread and cooked right in the crockpot. A hearty, from-scratch dinner perfect for busy weeknights or relaxed family meals.
Ingredients
Pork Filling
-
1 teaspoon salt
-
½ teaspoon chili powder
-
2 pounds pork shoulder, fat trimmed and cut into 1-inch pieces
-
1 tablespoon olive oil
-
2 garlic cloves, minced
-
1 medium onion, finely chopped
-
1 Anaheim chile, seeded and finely chopped
-
½ teaspoon ground cumin
-
1 (28–32 ounce) can crushed tomatoes
-
1 (16-ounce) package frozen corn, defrosted
(or 3½ cups fresh corn cut from the cob)
Cornbread Topping
-
1 cup yellow cornmeal
-
2 tablespoons sugar
-
1 cup all-purpose flour
-
1 tablespoon baking powder
-
2 tablespoons unsalted butter, melted
-
¾ cup milk
-
2 large eggs
-
1 cup finely shredded cheddar cheese
-
6 shakes Tabasco (or to taste)
Instructions
-
Sprinkle the salt and chili powder over the pork pieces.
-
Heat the olive oil in a large skillet over high heat. Brown the pork on all sides, then transfer it to a 5–7 quart slow cooker.
-
In the same skillet, add the garlic, onion, Anaheim chile, and cumin. Sauté until softened, about 5–7 minutes.
-
Add the crushed tomatoes and cook until slightly thickened, scraping up any browned bits.
-
Pour the tomato mixture and corn into the slow cooker with the pork. Stir to combine.
-
Cover and cook on HIGH for 4 hours, until the pork is tender.
-
In a bowl, mix the cornmeal, sugar, flour, and baking powder.
-
In another bowl, whisk together the melted butter, milk, and eggs. Add to the dry ingredients and stir until smooth. Fold in the cheddar cheese and Tabasco.
-
Skim excess fat from the pork mixture, then spread the cornbread batter evenly over the top.
-
Cover and cook on HIGH for 1 hour, until the cornbread is set.
-
Uncover and cook for an additional 30–45 minutes until fully cooked through.
-
Serve warm directly from the slow cooker.
Notes
-
Pork shoulder works best for tender, flavorful results
-
Fresh corn adds great texture when in season
-
Adjust the heat by adding more or less Tabasco
-
Leftovers taste even better the next day
- Prep Time: 25 MINS
- Cook Time: 6 HOURS 15 MINUTES
- Category: DINNER
- Method: SLOW COOKER
- Cuisine: MEXICAN INSPIRED