Pork Tamale Pie Recipe
Ingredients
| 4 end loin pork chops | ||
| Yellow cornmeal | 3/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Onion | 1 Small, chopped | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Tomatoes | 1 1/2 Cup (16 tbs) | |
| 1/2 cup canned whole-kernel corn | ||
| Chili powder | 1 Teaspoon | |
| Egg | 1 , beaten | |
| Stuffed olives | 1/4 Cup (16 tbs), sliced | |
Directions
Trim any excess fat from chops and reserve.
Cover chops with boiling water; bring to boil and simmer, covered, for 1 hour, or until meat is tender.
Strain, reserving broth.
Cool chops.
Add enough water to broth to make 4 cups.
Put in saucepan and bring to boil.
Gradually add cornmeal and cook for 15 minutes, stirring frequently.
Add salt.
Fry 2 tablespoons chopped pork fat in skillet until crisp and browned.
Add onion and celery and cook for a few minutes longer.
Add to cornmeal mixture.
Remove meat from bones and cut into small pieces.
Add with next 4 ingredients to cornmeal mixture.
Add olives.
Put in shallow baking dish and bake in preheated moderate oven (350°F.) for about 1 hour.
Cover chops with boiling water; bring to boil and simmer, covered, for 1 hour, or until meat is tender.
Strain, reserving broth.
Cool chops.
Add enough water to broth to make 4 cups.
Put in saucepan and bring to boil.
Gradually add cornmeal and cook for 15 minutes, stirring frequently.
Add salt.
Fry 2 tablespoons chopped pork fat in skillet until crisp and browned.
Add onion and celery and cook for a few minutes longer.
Add to cornmeal mixture.
Remove meat from bones and cut into small pieces.
Add with next 4 ingredients to cornmeal mixture.
Add olives.
Put in shallow baking dish and bake in preheated moderate oven (350°F.) for about 1 hour.
Chef
