Pork Tamale Pot Pie with Cornbread Crust
Transform dinner into a southwestern-inspired delight with this hearty Pork Tamale Pot Pie with Cornbread Crust. Tender, melt-in-your-mouth pork shoulder simmers in a rich, flavor-packed sauce of red enchilada sauce, green chiles, and warming spices like cumin and chili powder. Black beans and fresh cilantro round out the filling, creating a satisfying base that’s topped with a golden, cheesy cornbread crust. This one-dish wonder combines the comforting essence of tamales with the simplicity of a pot pie, making it perfect for family dinners or casual gatherings. Customize the heat with optional jalapeño slices and enjoy the ultimate fusion of bold flavors and homey comfort. Perfectly baked in just under 30 minutes after assembly, this dish is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1.5 cups Red enchilada sauce
- 0.5 cups Chicken broth
- 1 can Diced green chiles (7-ounce can)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 cup Black beans, drained and rinsed
- 2 tablespoons Fresh cilantro, chopped
- 1 box Cornbread mix
- Milk (as per cornbread mix instructions)
- Eggs (as per cornbread mix instructions)
- 1 cup Shredded cheddar cheese
- 1 Jalapeño, thinly sliced (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large sauté pan or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Cut the pork shoulder into large chunks and season with a pinch of salt. Add it to the pan and sear on all sides until browned, about 8-10 minutes.
Stir in the enchilada sauce, chicken broth, diced green chiles, ground cumin, chili powder, and 0.5 teaspoon of salt. Bring the mixture to a gentle simmer.
Cover the pan and let the pork cook for 1.5 hours on low heat, stirring occasionally, until tender and easily shredded. Alternatively, you can transfer the mixture to a slow cooker and cook on low for 6-8 hours.
Once the pork is fully cooked, shred it with two forks directly in the sauce. Add the black beans and cilantro, stirring to combine.
Transfer the pork mixture to a 9x13-inch baking dish or deep pie dish, spreading it evenly.
Prepare the cornbread batter according to the package instructions, using milk and eggs as directed. Stir in the shredded cheddar cheese for extra flavor.
Pour the cornbread batter over the pork mixture, spreading it out to evenly cover the top.
If desired, arrange jalapeño slices on top of the cornbread batter for some added spice.
Place the baking dish in the oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through (test with a toothpick in the center).
Remove from the oven and let it sit for 5-10 minutes before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 18.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
