Now that the posse are back in school and life has resumed a bit of normalcy, I have found the time to get back into my exercise groove. Let’s be honest here, I just didn’t make the time over the past 6 weeks.
After completing my 30 day workout challenge to myself (and succeeding!), I took a break and enjoyed myself immensely over the holidays. Now, however, with a wedding to plan (sweet!), a house to build (yay for a spacious abode!), and three (count’em, THREE!) epic birthdays coming up in less than 6 months, I
need want must have my exercise time to sort everything out in my head and plan accordingly.
And while I might not be able to micro-plan every event, I can at least figure out dinners a bit ahead of time.
Pork and Poblano Tamale Pie – adapted from Epicurious
- 2 ounces fresh poblano chiles* (about 4 large)
- 1 large green bell pepper
- 1 1/2 tsp ground cumin
- 1 teaspoon ground coriander
- 1 10-ounce package frozen corn kernels, thawed (or 1 15 oz can, drained)
- 2 tbs. vegetable oil or olive oil, divided
- 1 1/2 pounds trimmed boneless country-style pork ribs, cut into 1-inch cubes
- 2 cups chopped white onions
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 cup purchased salsa verde (tomatillo salsa)
- 1/3 cup coarsely chopped fresh cilantro
- 1 1/2 cups all purpose flour
- 1 1/2 cups yellow cornmeal
- 1 tsp baking powder
- 1 tsp chili powder
- 1 1/2 cups whole milk
- 4 oz (1 stick) unsalted butter, melted
- 2 large egg
- 1 1/4 cups (packed) coarsely grated sharp cheddar cheese
- Sour cream
For pie filling:
Char poblano chiles and bell pepper directly over flame or in broiler until blackened on all sides. Transfer chiles and bell pepper to large bowl; cover and let steam 10 minutes. Peel, seed, and coarsely chop chiles and bell pepper.
Coarsely puree corn kernels in processor and set aside.
Heat 1 tablespoon vegetable oil in heavy large pot over medium-high heat. Sprinkle pork with pepper. Working in batches, add pork to pot and sauté until brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to medium bowl. Add remaining 1 tablespoon oil to pot, then add chopped onions and sauté until tender, about 5 minutes. Add ground spices, garlic, and oregano; stir 1 minute. Return pork and any accumulated juices to pot. Add salsa verde and bring to boil. Reduce heat; cover partially and simmer 30 minutes. Add chopped chiles, chopped bell pepper, and corn puree to pork mixture; cover partially and simmer until pork is very tender, stirring occasionally, about 1 hour 15 minutes longer. Season pie filling to taste with coarse salt and pepper. DO AHEAD: Pie filling can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm pie filling, stirring over medium heat, before continuing.Transfer pie filling to 10-inch-diameter 2 1/2-inch-deep ovenproof skillet (preferably cast-iron). Stir in chopped cilantro.
For cornbread topping:
Preheat oven to 400°F. Whisk flour, yellow cornmeal, baking powder, and chili powder in large bowl to blend. Whisk milk, melted butter, and egg in medium bowl to blend. Stir in shredded cheese and drop cornbread batter by large spoonfuls atop pie filling. Spread cornbread batter evenly to cover pie filling completely.
Bake tamale pie until cornbread topping is deep golden brown and tester inserted into center comes out clean, 30 to 40 minutes. Serve tamale pie hot, passing sour cream alongside.