Pulled Pork Tamale Casserole

Suggested Piece: 9 Qt. Braiser Pan

Ingredients

3 large poblano peppers

2 cups harina de maiz (or cornmeal)

½ cup lukewarm water

2 tbsp sugar

1 tsp baking powder

½ tsp salt

½ cup unsalted butter (softened)

1 egg

4 ears of corn, kernels removed (or 16 oz frozen corn)

4 cups pulled pork

2 cups pepper jack cheese (#2 cone)

2 cups avocado cream sauce (optional – for topping)

Avocado Cream Sauce

2 avocados

2 limes (juiced)

2 tbsp fresh cilantro

Directions

Heat the broiler on the oven to high. When hot, place the poblano peppers directly under the broiler.

Cook for approx. 10 minutes per side, or until the skin of the pepper is black & bubbling on both sides. Remove from the oven and place in a plastic bag, set aside. Add the harina de maiz, water, sugar, salt, baking powder, egg and butter to a food processor and puree. Add the corn kernels to the food processor, blend until creamy. Add ½ of this mixture to the bottom of a 9 Qt. Brasier Pan. Top with the pulled pork and 1 ½ cups of cheese. Remove the poblano peppers from the plastic bag, peel the skin from the peppers, slice the peppers in half, de-stem and deseed. Layer the roasted poblano peppers on top of the cheese. Top the casserole with the remaining corn masa mixture and the remaining cheese. Cover and cook on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for apporx. 30 minutes. While the casserole cooking, prepare the avocado cream sauce.

Vegetarian Option: Instead of pulled pork, fill the casserole with 4 cups of vegetarian ingredients, such as black beans, sauteed mushrooms, zucchini, bell peppers and tomatoes.