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new twists on classic favorites.

red chile and pork tamale pie

Recipe details:

red chile and pork tamale pie

what you need

  • 1 (16 ounce) package corn bread mix, batter prepared according to package directions
  • 10 dried guajillo or ancho chiles, stemmed and seeded
  • 2 cups hot water
  • 10 cloves garlic
  • 2 canned chipotle chiles in adobo sauce, seeds removed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups Apple Nestlé Juicy Juice 100% Juice
  • 2 Maggi Chicken Flavor Bouillon Cubes, dissolved in 2 cups hot water
  • 3 pounds boneless pork shoulder

here's how

  1. Place dried chiles in a blender. Add hot water; let stand for 15 minutes.
  2. Add garlic, chipotle chiles, cinnamon, oregano and black pepper to blender; puree on high speed. Strain the sauce into a large enameled cast-iron casserole, pressing on the solids. Add Juicy Juice, bouillon mixture and pork to the casserole; bring to a boil over high heat. Cover partially; cook over low heat for 2 1/2 to 3 hours or until pork is fork-tender.
  3. Transfer pork to a bowl using a slotted spoon; let cool slightly. Boil sauce about 20 minutes or until reduced to 4 cups.
  4. Shred the pork with 2 forks and return it to sauce. Cook, uncovered, about 20 minutes or until sauce is reduced and just coats pork.
  5. Preheat oven to 375°F.
  6. Spread half of prepared corn bread batter into bottom of an 8- or 10-inch cast iron skillet. Spread pork filling evenly over mix.
  7. Spoon remaining corn bread batter evenly on top of pork.
  8. Bake 15 to 20 minutes or until wooden pick inserted in corn bread comes out clean. Let stand 10 minutes. Serve warm.