Reviewed: Oct. 18, 2009

Very good. I used leftover crockpot pork roast, and mixed ingredients into the leftover gravy. I also used salsa instead of the tomatoes- we like spicy!

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DebW

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Reviewed: Oct. 7, 2009

I hate to be a party pooper here but this recipe was one of the most awful concoctions I have ever..well, concocted! I did follow it exactly, and it turned out I suppose as it should...but honestly, it not only tasted awful it looked even worse. I had high hopes. Maybe just not for us.

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RASTAAH

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Reviewed: Sep. 24, 2009

I did not care for this recipe.

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really rosie

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Reviewed: Jul. 16, 2009

I made it and had to throw it away. Sadly, I admit that I might have done it wrong, but the flavor wasn't great and it was a little dry.

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ADUENAS

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Reviewed: Mar. 19, 2009

This was good. Since I'm used to tamales where the corn mixture is separate from the meat mixture, I layered the pork and tomatoes first, and then topped it with the corn mixture (from which I omitted the tomatoes). Better would have been more varied spices in the pork and in the tomatoes as well. Be sure to bake it covered so it doesn't dry out.

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Heather Kelley

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Reviewed: Mar. 14, 2009

I made this for the first time today. It was okay, but the directions were a bit vague. How dry is too try (when told to add more broth if the cornmeal mixture gets too dry). What is the finished consistency supposed to be? We love pork and we love spicy so to that end it was good (and filling!). I served it with salsa and that helped moisten it up a bit. It was tasy and I will most likely make again on a cold, dreary day.

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KSCATXIL

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Mar. 11, 2009

This was a great alternative to making actual tamales. I did reduce the amount of cayene pepper which helped it to not be too spicy.

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Julie

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Reviewed: Jan. 31, 2009

I was a bit disappointed by this, but I fear I may have misunderstood the directions. It isn't clear how to use the broth. After you simmer the pork, do you remove it from the broth, or put the entire thing into the cornmeal mixture? I did, and it came out too wet. Next time, I'll only use the broth to wet the cornmeal if it becomes too dry, but otherwise will remove the pork from the simmering broth before adding to the cornmeal mixture. I should also say that I made this with chicken and chicken broth instead of cooking the pork, to both save time and effort. I'll try again, but not terribly impressed with the first attempt.

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TODDINHB

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Reviewed: Feb. 22, 2008

I made the roast in the crock pot overnight. I used half a mexican beer (in place of the water) and added a pinch of cinnamon and a can of diced green chiles with the other spices. In the morning I shredded the pork and put it in the fridge for later. The casserole went together so fast that evening, I love that! Yum, thanks for the recipe!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 3, 2008

Pretty good. Probably would not make unless I had leftover pork roast from a previous meal. Not fantastic, but good.

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Agatha

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Reviewed: Dec. 18, 2007

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.

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VIta

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 29, 2007

Lil spicy but overall a very good recipie

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ImaGros

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2007

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.

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HelloMe

Cooking Level: Expert

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Reviewed: Jan. 17, 2007

I used leftover shredded pork from another recipe. We didn't care for this at all. Even though I covered the casserole as it baked, the end result was very dry. Unlike other reviewers, we did not find the leftovers to be better tasting, just drier. Would not make again.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 5, 2007

I made it with shredded chicken and it was very good.

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MARHATTAN

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2006

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.

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SherronaMmmBaby

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Reviewed: Jan. 20, 2005

Quite a tasty dish and super easy to make. After slow cooking the pork roast a few days before and making bbq pork sandwiches for a left over lunch, I usually have just enough pork for one more meal. The pork tamale pie was yummy. Even my picky eater son enjoyed it. However, I did change a few things. I didn't have tomatoes, so I used a 15 oz can of pinto beans (drained) and added a can of 16 oz tomato sauce. I used minced garlic and paprika plus salt for taste. I added chopped black olives to the mixture and shredded cheese and remaining olives sprinkled on top before baking. I used taco sauce and sour cream as a side with jalepenos. Definately a make again meal.

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123CFLETCHER

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Reviewed: Oct. 21, 2004

I thought this had way too much pork for the amount of cornmeal in the recipe. Seems like I will be sticking with restaurant tamales as opposed to making this at home...

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LIGHTLILAC220

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Reviewed: Sep. 27, 2004

This recipe was ok. Not having cooked with pork very often, I had no idea that this type of roast is very lean, which means very dry. I will definitely try it again, but will use a fattier roast. I also recommend adding liquid to the cornmeal mixture as the recipe says. I didn't add enough so in addition to the meat being dry, so was the cornmeal mixture. A previous contributor suggested adding a cheese. This is a must.

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JED6

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Reviewed: Sep. 15, 2004

I was looking for a change from the usual chicken or beef and was pleasantly surprised by this recipe. My husband loved this as did our two boys. It tastes even better the second day. Being very busy, leftovers are my friend! I took the advice of Sunnyrutter and added extra egg, cornmeal and milk. Thank you Connie for submitting such a delicious casserole recipe.

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COLLEEN64

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