Pork Lover's Tamale Pie

pork lovers tamale pie
  • 4Servings


  • 1 cup milk
  • 1 cup cornmeal
  • 2 cups boiling water
  • Salt and pepper
  • 2 tablespoons butter
  • 1 teaspoon honey
  • 1 tablespoon corn oil or EVOO
  • 1/3 pound mexican chorizo (raw) or chopped spanish chorizo (cured)
  • 4 slices bacon, finely chopped
  • 1 pound ground pork
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground coriander (about 1/2 palmful)
  • 1 small onion, chopped
  • 3 - 4 cloves garlic, chopped
  • 1 cup beer
  • 1 14 1/2 ounce can diced tomatoes with chiles, drained
  • 1 1/2 cups shredded cheddar
  • Cilantro leaves and sliced scallions, for garnishing


In a medium saucepan, heat the milk. Whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick, 15 to 20 minutes. Season with salt and pepper, then stir in the butter and honey.

Preheat the broiler. Meanwhile, in a large ovenproof skillet, heat the oil over medium-high heat until smoking. Add the chorizo and bacon and render the fat for 3 minutes. Stir in the pork and cook, crumbling the meat, until browned, about 8 minutes. Season with the thyme, chili powder, coriander, salt and pepper. Add the onion and garlic and cook for a few minutes to soften. Stir in the beer to deglaze for 1 minute. Add the tomatoes to heat through.

Spoon the thick cornmeal over the pan and spread evenly. Top with the cheddar and brown under the broiler for 2 minutes. Serve from the skillet, garnished with the cilantro and scallions.