Try this Pork Tamale Potpie with Corn Bread Crust recipe, or contribute your own.
Suggest a better descriptionMake the pork mixture: In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled. Make the topping: Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole. Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more. Serves 6. Gourmet February 1990
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Serving Size: 1 Serving (1650g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3941 | ||
Calories from Fat: 1703 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 189.2g | 252 % | |
Saturated Fat 67.4g | 337 % | |
Monounsaturated Fat 83.7g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 543.8mg | 167 % | |
Sodium 4066.4mg | 140 % | |
Potassium 4426.4mg | 116 % | |
Total Carbohydrate 396.1g | 117 % | |
Dietary Fiber 22.6g | 90 % | |
Sugars, other 373.6g | ||
Protein 165g | 236 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3941
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