It’s definitely the time of year when we need to warm ourselves inside as well as out—and pot pies have a cozy and comforting nature that makes them a perfect warming dish. But you can go beyond the usual chicken-veggie-gravy option and get a little South-of-the-Border flavor with this Tamale Pot Pie recipe by cookbook author Elinor Klivans, which appeared in Real Food. A mixture of chicken broth and cornmeal makes a quick and easy tamale-like topping, and the mild flavor and dense texture of the topping make a good foil to the spicy, moist ground pork filling. Feel warmer already?
Tamale Pot Pie
Serves 8
Filling:
1 tbsp. corn or canola oil
1 onion, coarsely chopped
1 green pepper, coarsely chopped
2 garlic cloves, finely chopped
1 lb. lean ground pork
1⁄2 tsp. ground cumin
3 tbsp. fresh chili powder
1⁄4 tsp. salt
1 14.5-oz. can tomatoes in their own juice
Topping:
1 c. cornmeal
1⁄4 tsp. salt
3⁄4 c. chicken broth
1 large egg
1 tbsp. corn or canola oil
1 c. sour cream
1⁄4 c. chopped cilantro
Heat oven to 375°F. Have ready a 9-inch round baking dish.
In a large frying pan, heat oil over medium heat. Add onion, green pepper, and garlic, and cook until vegetables soften, about 10 minutes, stirring often. Add ground pork and cook until no longer pink, stirring with a fork to break up any clumps. Carefully pour off any excess fat and discard. Stir in cumin, chili powder, and salt. Add tomatoes with juice, stirring with fork to break up large pieces. Cook, uncovered, on low heat for 5 minutes, stirring often. Spoon filling into baking dish and cool for 15 minutes.
In a medium bowl, stir corn meal and salt together. In a small bowl, stir chicken broth, egg, and oil together. Pour broth mixture over cornmeal and stir until corn- meal is evenly moistened and forms thin pourable batter. Pour topping over filling in baking dish, spreading evenly.
Bake until topping is lightly browned on top and feels firm, about 35 minutes. Use a sharp knife to cut into slices and serve. Pass sour cream and cilantro.
