Mexican Pork Pie
Prep Time:
10 minutes
Cook Time:
115 minutes
Servings:
6
If you prefer, top the pie with corn bread batter instead of quick-cooking polenta. To make corn bread, in a bowl, stir together 1 cup cornmeal, 1 cup all-purpose flour, 2 Tbs. sugar, 1 tsp. baking powder and 1/2 tsp. salt. Stir in 1 cup milk and 1 beaten egg. Bake for 15 minutes longer in the final step below, or until golden brown.
Ingredients:
- 2 1/2 lb. boneless pork shoulder, cut into 1-inch pieces
- Salt, to taste
- 4 garlic cloves, minced
- 3 Tbs. chili powder
- 4 1/2 cups chicken broth
- 1 can (14 1/2 oz.) crushed plum tomatoes
- 1 tsp. crumbled dried oregano
- 1 cup quick-cooking polenta
Directions:
Simmer the pork
Generously season the pork with salt. In an ovenproof sauté pan over high heat, cook the pork, stirring frequently, until browned, about 5 minutes. Add the garlic and 6 cups water. Bring to a boil, reduce the heat to low and simmer, uncovered, until most of the water has evaporated, 1 1/2 to 2 hours.
Cook the filling
Preheat an oven to 350ºF.
Increase the heat under the sauté pan to medium-high, sprinkle the pork with the chili powder and cook, stirring, for about 1 minute. Add 2 cups of the broth, the tomatoes and the oregano and simmer until the flavors are blended, 2 to 3 minutes.
Make the polenta and finish the pie
In a saucepan over high heat, bring the remaining 2 1/2 cups broth to a boil. Whisk in the polenta and 1 tsp. salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 5 minutes.
Spoon the polenta over the top of the pork. Bake until the polenta is browned, about 15 minutes. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Generously season the pork with salt. In an ovenproof sauté pan over high heat, cook the pork, stirring frequently, until browned, about 5 minutes. Add the garlic and 6 cups water. Bring to a boil, reduce the heat to low and simmer, uncovered, until most of the water has evaporated, 1 1/2 to 2 hours.
Cook the filling
Preheat an oven to 350ºF.
Increase the heat under the sauté pan to medium-high, sprinkle the pork with the chili powder and cook, stirring, for about 1 minute. Add 2 cups of the broth, the tomatoes and the oregano and simmer until the flavors are blended, 2 to 3 minutes.
Make the polenta and finish the pie
In a saucepan over high heat, bring the remaining 2 1/2 cups broth to a boil. Whisk in the polenta and 1 tsp. salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 5 minutes.
Spoon the polenta over the top of the pork. Bake until the polenta is browned, about 15 minutes. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).