Make Tamale Filling:

In a 5-quart Dutch oven, heat the vegetable oil. Sprinkle the pork with the salt and pepper, and add it to the pan. Brown the pork on all sides, turning it frequently. When the meat is browned, about 6-8 minutes, add the garlic, onion and Anaheim chilies. Stir the vegetables and add the cumin and chili powder. Saute the vegetables for about 4 minutes, until the onion starts to become translucent. Add the tomatoes, stirring up any browned bits that have accumulated on the bottom of the pan. Add the sugar and corn, bringing the mixture to a boil. Reduce the heat and simmer, partially covered, for 30 to 45 minutes, until the pork is tender. Transfer the tamale filling to an ovenproof baking dish (about 2 1/2 quart size). Preheat the oven to 375 deg F. Make the crust. Spoon the mixture over the tamale filling and bake for 35 to 45 minutes, until the corn bread is browned and a toothpick inserted in the center comes out clean.

Making the cornmeal crust:

In a large mixing bowl, combine the cornmeal, sugar, flour, and baking powder, whisking to aerate the flour. Blend in the butter, milk, and egg, stirring until the batter is smooth. Fold in the cheese and Tabasco.