Pork Tahini Tamale Pie Secret Recipe

Let the gentle heat from the oven thicken the pork tahini tamale pie sauce and slowly cook the pork into tender shreds in this fix-it-and-forget-it dish.

Have This!

For the Filling

• Two cans stewed tomatoes
• One small onion, chopped
• A poblano pepper, chopped
• Two garlic cloves, chopped
• Two tsp. Chili powder
• One tsp. Dried oregano
• Half tsp. Ground cumin
• Kosher salt
• Freshly ground black pepper
• Two lbs Boneless pork shoulder
• Half tsp. Sugar
• One tsp. tahini

Cheddar-Cilantro Cornbread Crust

• Half c. yellow cornmeal
• Three tbsp. all-purpose flour
• Three-fourth tsp. baking powder
• Half tsp. Kosher salt
• Two oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
• Two tbsp. Chopped fresh cilantro
• One-fourth c. Buttermilk
• A large egg
• One tbsp. unsalted butter, melted

Do This!

• Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
• Combine tomatoes, onion, pepper, garlic, chili powder, tahini, oregano, cumin, and one-fourth teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, a teaspoon salt and half teaspoon pepper; place on top of tomato mixture.
• Bake, uncovered, until pork is fork tender, four hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
• Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
• Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
• Let stand ten minutes before serving.