Recipe - Pork Tamale Potpie With Corn Bread Crust

FOR THE PORK MIXTURE
1 cup Chopped onion
1 cup Chopped green bell pepper
2 tablespoon Vegetable oil
1 One half pound Lean ground pork
A 12ounce can tomato sauce
2 tablespoon Tomato paste
A 10ounce package of frozen
corn; thawed
1 tablespoon Ground cumin
One half teaspoon Ground allspice
2 teaspoon Chili powder
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco plus additional to
taste
1 tablespoon Yellow cornmeal

FOR THE TOPPING
1 cup Allpurpose flour
1 cup Yellow cornmeal
3 tablespoon Sugar
2 teaspoon Doubleacting baking powder
3 tablespoon Unsalted butter; melted and
cooled
Three fourths cup Milk
1 lg Egg; beaten lightly
One half cup Grated Monterey Jack
A 4ounce can green chili
peppers; drained and
chopped

Make the pork mixture:

In a large skillet cook the onion and the bell pepper in the oil over
moderately low heat, stirring, until the onion is softened, add the pork,
and cook the mixture over moderate heat, stirring and breaking up any
lumps, until the pork is no longer pink. Stir in the tomato paste, the
corn, the cumin, the allspice, the chili powder, the Worcestershire sauce,
1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to
taste, simmer the mixture, stirring occasionally, for 30 minutes, and add
the additional Tabasco. Spoon the mixture into a shallow 2 1/2quart
casserole. The mixture may be made 1 day in advance and kept, covered and
chilled.

Make the topping:

Into a bowl sift together the flour, the cornmeal, the sugar, and the
baking powder, add the butter, the milk, and the egg, and stir the batter
until it is just combined. Stir in the Monterey Jack and the chili peppers
and drop the batter by the large spoonfuls around the edge of the
casserole.

Bake the potpie in the middle of a preheated 400°F. oven for 10
minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes
more.

Serves 6.

Gourmet February 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.