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Porkie's Tex-Mex Bake

CasseroleTex-MexPork

Time: 7 hours

Yield: 8 servings

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About

Porkie's Tex-Mex Bake knows how to make a casserole a true culinary event! First, it whips up homemade, extra-succulent, beautifully spiced, and tender shredded pork! Then it mixes that pork with spicy, butter-infused vegetables and vibrant enchilada sauce, and then pours it atop a delicious summer cornmeal crust! Oh yes, Taco Tuesday can't compare to Porkie's Tex-Mex Bake! Nothing can beat that big, savory, South-of-the-Border flavor!

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Ingredients

  • For the pork:
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1 (5-pound) Boston butt pork roast, bone-in
  • 1/2 cup beef broth
  • For the crust:
  • 1 1/3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter, melted
  • 2 large eggs
  • 2 cups frozen corn kernels, thawed
  • 1 cup Pepper Jack cheese, shredded
  • For the filling:
  • 2 tablespoons butter
  • 2 poblano peppers, seeded and chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon garlic, minced
  • 2 (15-ounce) cans green enchilada sauce
  • 1 (4-ounce) can chopped green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1 cup Pepper Jack cheese, shredded
  • fresh cilantro, chopped, for garnish

Directions

Step 1 -Preheat the oven to 300 degrees F.

Step 2 -In a small bowl, combine 1 tablespoon of the cumin, the chili powder, the onion powder, the garlic salt, the smoked paprika, and 1 teaspoon of the ground black pepper.

Step 3 -Rub the spice mixture all over the pork roast.

Step 4 -Place the roast in a roasting pan.

Step 5 -Pour the broth in the bottom of the roasting pan.

Step 6 -Cover the roasting pan and bake until the meat is tender, about 5 hours.

Step 7 -Let the roast stand until cool enough to handle.

Step 8 -Shred the meat, discarding the fat and the bone.

Step 9 -Raise the oven temperature to 350 degrees F.

Step 10 -Coat a 3-quart baking dish with nonstick cooking spray.

Step 11 -In a large bowl, whisk together the flour, the cornmeal, the sugar, the baking powder, and 1/2 teaspoon of the salt.

Step 12 -In a small bowl, whisk the milk, 1/2 cup of the melted butter, and the eggs.

Step 13 -Stir the milk mixture into the flour mixture until smooth.

Step 14 -Stir in the corn and 1 cup of the Pepper Jack cheese.

Step 15 -Spoon the mixture into the prepared baking dish.

Step 16 -Bake until the crust is lightly browned, about 20-25 minutes.

Step 17 -In a large skillet over medium heat, melt the remaining butter.

Step 18 -Add the poblanos, the onion, the red bell pepper, and the garlic and cook, stirring occasionally, until tender, about 8 minutes.

Step 19 -Stir in the enchilada sauce, the green chiles, the remaining cumin, the remaining black pepper, and the remaining salt.

Step 20 -Bring the mixture to a boil.

Step 21 -Reduce the heat to low and let the mixture simmer for 5 minutes.

Step 22 -Stir in the shredded pork.

Step 23 -Pour the pork mixture over the baked crust.

Step 24 -Cover the baking dish with foil and bake for 20 minutes.

Step 25 -Uncover and top the filling with the remaining Pepper Jack cheese.

Step 26 -Bake until the cheese is melted, about 10 minutes.

Step 27 -Allow the bake to cool for 10 minutes.

Step 28 -Serve garnished with the cilantro.

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