Recipe by CONNIESCSO
"This is a nice casserole-type recipe that will feed your family, especially on a cold winter day. Serve with shredded cheese on top. We like Pepper-Jack cheese."
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boneless pork loin roast
garlic powder to taste
1 (15 ounce) can
whole kernel corn
1 (14.5 ounce) can
peeled and diced tomatoes
1 1/2 teaspoons
1 1/2 teaspoons
This was really good. Very close in taste to a tamale. I slow cooked the pork roast in a crockpot until tender, and used the juice from that for the cornmeal mix. I do think I will make it without adding the corn next time. Possibly serve corn as a side as I don't think it is needed for this recipe. I also layered the recipe. Put the pork on the bottom and then poured the cornmeal mixture on top of it, topped with mexican cheese.
I added olives as suggested by some reviewers but I found it to be too strong and overpowered the mellow tamale taste. I dont think I'll add it into the tamale next time. I thought there was way too much pork so i will halve the amoutn of pork next time. The meat did come out very juicy and I was happy with that. I utilized the 18cm cristel pot to cook the meat and water in an oven until the meat was thoroughly cooked (I put the water in half way as the recipe stated). The amout of the water left over from the pork for the tamale mixture was not enough, so I needed to add 2 cups more water before adding the pork water. The texture came out fine since I listened to other reviewers but if I had followed the original directions then I think i would have a really dry dish.
Hubby says this is definately "A Make Again" recipe! YUMmmmm!
About the only changes I made was: 1.) Added an extra egg, 1/2 c. more cornmeal & 1/4 c. more milk. 2.) I substituted 2 t. of 40% less sodium Taco seasoning for the spices, 3.) Used 1 can of lower sodium chicken broth, 4.) added a can of drained black olive slices (the little can) and 5.) Topped with shredded cheddar.
VERY tasty! Will try again with beef chunks and another time with shredded chicken!
I enjoyed this recipe but I wasn't clear on some directions. Do you drain the corn or not? I think next time I will drain corn and reduce amount to 1 can since the corn added a certain amount of sweetness that I didn't care for. I also increased amount of chilli since we like our food hot. I also topped with cheddar cheese and baked till cheese melted. Overall, good recipe that I will make again.
This was absolutely delicious! I had leftover pork roast so I didn't have the 2 cups of juice to simmer the pork in so I just used chicken broth. It turned out wonderfully but I would recommend cutting back on the cayenne pepper if you don't like things too spicy. I used diced tomatoes with jalepeno peppers since my family likes things really spicy.
You may want to cut back on the Cayenne and Chili Powder unless you are a huge fan. Cook the pork a day or two ahead or you'll be cooking all day...
My boyfriend is Mexican, and he absolutely loved this recipe. He ate almost half of it himself. The only thing different I did was added a little more garlic and chili powder. I served it with warm corn tortillas.
This recipe takes the cake. It's a foolproof, quick, and a tasty filling meal. But I did cheat a little on the meat by substituting sliced then fried Bratwurst. I also kicked the spices up a notch with some Taco seasoning, and Frank's Red Hot. Topped with some grated Cheedar & Mozzarella then a dollop of sour cream to chase the heat.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tamale Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 207
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