Pulled Pork Tamale Pie


60 – 1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 Tablespoon minced garlic
2 teaspoon vegetable oil
1.5 lbs pulled pork
12oz can tomato sauce
2 tablespoons tomato paste
10oz package of frozen corn, thawed
2 packages of frozen corn, thawed
1 tablespoon Tabasco plus additional to taste
1/4 cup BBQ sauce
1 cup grated mild cheddar cheese
2 boxes jiffy cornbread mix
1/2 cup grated mild cheddar cheese
4oz can green chili peppers, drained and chopped

Preparation method

  1. Make the pork mixture

    In a large cast iron 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 occasionally. Stir in the tomato paste, tomato sauce, the corn, the taco seasoning, the Worcestershire sauce, the BBQ sauce, 1 teaspoon of the Tabasco and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco.

  2. Make the topping

    Into a large bowl pour the cornbread mix and follow the directions on the box. Stir in the Cheddar cheese and the chili peppers and mix well.

  3. Making the Tamale Pie

    Preheat oven to 400 degrees. In a separate large cast iron skillet, heat 2 tablespoons of vegetable oil in oven for about 10 minutes.

    Pour half of the batter into the skillet and place in oven for 10 minutes. Remove from oven, spoon in pork mixture evenly, cover with cheddar cheese, pour half of the cornbread mixture you have left over the pork, make sure not to add too much as it will spill over as it rises. reduce the heat to 350°F., and bake the Tamale Pie for 30 minutes more. The cornbread should be golden brown. Garnish with salsa and sour crème.