July 29, 2015

pulled pork tamale bake


How are the chicks... well we had a tragedy this past weekend.  I found a four foot snake that had gotten into the brooder and eaten four of them.  I didn't grow up on a farm, loved being on my grandparent's farm, but there is a certain mindset that people who have grown up on a farm have and I am beginning to understand it now.  Nature is brutal.  There are things that you can't prevent no matter how hard you try, you only do your best.  My kids were distraught to say the least.  However, I also as a parent know that it begins the lesson of death and that life has a finality to it, no matter how hard that is to grasp at times as we tend to live like life is never ending.

So... the brooder is now is my basement/garage (it is unfinished and has a garage door), no more chances, and even although I know that there aren't any snakes down there I find myself checking... even a couple of times in the middle of the night.  I know, I know that's crazy!  I'm not sure who was more upset about it... myself or the kids?

Sunday we went and picked up four more chicks, and the kind gentleman actually gave me five, to help my poor, sensitive son to cope since he lost his special chick, the only one with spots.  So, now we have 17.... oh my!;)

On a happier note we will start building the coop this weekend and have spent the past few days working on the foundation and leveling out the site with cinder blocks... talk about a hard job!!!

On to food!  We had some leftover pulled pork and used it to make this dish, which I have had an eye on for quite some time.  The roasted poblano peppers and pork are sandwiched between a cornbread crust... sound good!?  It's amazing.  If you would like to make it a vegetarian entree you can substitute 4 cups of vegetables, such as black beans, mushrooms, zucchini, bell peppers, and/or tomatoes.  It's delicious and I served it with tortilla chips that were handy to scoops up an stray bites!:)

Servings 6
Total Time 1 hour

  • 4 large poblano peppers, roasted and seeded (tips and tricks: how to roast peppers)
  • 2 cups cornmeal
  • 1/2 cup lukewarm water
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened (1 stick)
  • 1 egg
  • 4 ears of corn, kernels removed
  • 4 cups pulled pork
  • 8 ounces cheddar cheese, grated 
for avocado cream sauce (optional: you can also use sour cream)

1. Preheat the oven to 400 degrees F.

2.  In a food processor, or blender, add the corn meal, water, sugar, salt, baking powder, egg and butter.  Blend on high to puree. Add the corn kernels and blend until creamy.

3.  Add 1/2 of the corn mixture to the bottom of a greased 9x13 inch greased casserole dish and then top with the pulled pork.

4.  Spread 1 1/2 cups of cheese over the pork, followed by the roasted poblano peppers and remaining corn mixture.  Sprinkle the rest of the cheese over the top.

5.  Bake in the oven for 30 minutes, until lightly golden brown, and then let sit for 10 minutes.

6.  (Optional step) Meanwhile, in a blender, add the avocados, lime juice, salt, and cilantro.  Blend on high until creamy and season to taste with additional cilantro, lime juice, and/or salt.

7.  The sauce will be the consistency of a thin sour cream, so make it easy to drizzle use a sandwich sized plastic baggie.  Fill it with the sauce, twist the top closed, and then cut the corner.   

8.  Drizzle the tamale bake with the avocado cream sauce (or sour cream) and sprinkle with cilantro.

9.  Enjoy!!!

1 comment:

  1. Amazing, simple and very tasty. Thanks for the pepper roasting tips.