Pork Tamale Pie Recipe - Allrecipes.com
Pork Tamale Pie Recipe
  • READY IN hrs

Pork Tamale Pie

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork roast with garlic salt to taste and place in a 10x15 inch roasting pan. Add water as needed to cover roast halfway.
  3. Bake at 350 degrees F (175 degrees C) for 2 hours.
  4. When roast is cool enough to handle, cube the meat and reserve the water from the roasting pan. In a large skillet over medium low heat, combine the meat with 2 cups reserved broth and allow to simmer.
  5. In a separate skillet over medium heat, combine the cornmeal, milk, corn, tomatoes and eggs. Stir well and add the chili powder, cayenne pepper and salt. Let cook for 20 minutes, stirring often. Add broth as needed if mixture gets too thick. Combine this mixture with the pork in a 9x13 inch baking dish, mixing together well.
  6. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 1 hr 30 mins
  • READY IN 2 hrs 30 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2008

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.

 
Most Helpful Critical Review
Dec 25, 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.

 

42 Ratings

Jan 20, 2004

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!

 
Oct 28, 2003

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.

 
Oct 28, 2003

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.

 
Jul 30, 2003

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...

 
Jul 12, 2004

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.

 
Oct 04, 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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 43.4 g
  • 87%
  • Sodium
  • 822 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Make Tamale Pie

See the simple secret to this 5-star ground beef casserole.

Chef John’s Hoisin Barbecue Pork Ribs

A simple, Asian-inspired marinade, dry rub, and basting sauce for pork ribs.

Golden Pork Chops

See how to make seasoned pork chops baked in a savory mushroom sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States