Pork Tamale Pie

Ingredients

For the Filling

• Cooking spray, for baking dish
• 2 (14.5 oz.) cans stewed tomatoes
• 1 small onion, chopped
• 1 poblano pepper, chopped
• 2 garlic cloves, chopped
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 3/4 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 1 1/2 lb. boneless pork shoulder, excess fat removed
• 1/2 tsp. sugar

For the Cheddar-Cilantro Cornbread Crust

• 1/3 c. yellow cornmeal
• 3 tbsp. all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. Kosher salt
• 2 oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
• 2 tbsp. Chopped fresh cilantro
• 1/4 c. Buttermilk
• 1 large egg
• 1 tbsp. unsalted butter, melted

Directions

1. Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
2. Combine tomatoes, onion, pepper, garlic, chili powder, oregano, cumin, and 1/4 teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, 1 teaspoon salt and 1/2 teaspoon pepper; place on top of tomato mixture.
3. Bake, uncovered, until pork is fork tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
4. 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.
5. 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.
6. Let stand 10 minutes before serving.

Source: countryliving.com