Tamale Pie

Name: Tamale Pie
Yield: 12 or more servings as a starter, 6 to 8 as a main course
Ingredients: 3 pounds boneless pork shoulder, cut into 1-inch chunks; 1 large white onion, chopped; 5 garlic cloves, chopped; 2 bay leaves; 1 tablespoon ground cumin; 1 poblano or other large mild chile, stemmed, seeded, and minced; Salt and black pepper to taste; 3 cups crushed tomatoes (canned are fine); 1 cup coarse cornmeal; 1 tablespoon butter, plus butter for the dish

December 14, 2011

Despite its name, this is not a tamale (it’s closer to polenta). It has neither the taste nor the texture of a real tamale, and, strictly speaking, it isn’t even Mexican, unless you remember that Texas is as Mexican as it is American. That being said, tamales are complicated, and this, at the very least, combines the earthy flavors of corn and pork. It’s a true Tex-Mex dish, dating back at least a century. Serve with rice and beans.

Recipe notes

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