Mexican Pork Pie
This hearty Pork and Polenta Pie is a comforting and flavorful meal that is perfect for any occasion. Tender pork shoulder is simmered until meltingly tender and then combined with a savory chili powder-spiced filling. The creamy polenta topping adds a rich and satisfying finish to this delicious dish. Serve it up for a cozy dinner that is sure to warm both hearts and bellies.
— Constant Cookbook
Ingredients
- 2 1/2 lb. boneless pork shoulder, cut into 1-inch pieces
- Salt, to taste
- 4 garlic cloves, minced
- 3 Tbs. chili powder
- 4 1/2 cups chicken broth
- 1 can (14 1/2 oz.) crushed plum tomatoes
- 1 tsp. crumbled dried oregano
- 1 cup quick-cooking polenta
Instructions
- <b>Simmer the pork</b>
- Generously season the pork with salt. In an ovenproof saut&#233; pan over high heat, cook the pork, stirring frequently, until browned, about 5 minutes. Add the garlic and 6 cups water. Bring to a boil, reduce the heat to low and simmer, uncovered, until most of the water has evaporated, 1 1/2 to 2 hours.
- <b>Cook the filling</b>
- Preheat an oven to 350&#186;F.
- Increase the heat under the saut&#233; pan to medium-high, sprinkle the pork with the chili powder and cook, stirring, for about 1 minute. Add 2 cups of the broth, the tomatoes and the oregano and simmer until the flavors are blended, 2 to 3 minutes.
- <b>Make the polenta and finish the pie</b>
- In a saucepan over high heat, bring the remaining 2 1/2 cups broth to a boil. Whisk in the polenta and 1 tsp. salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 5 minutes.
- Spoon the polenta over the top of the pork. Bake until the polenta is browned, about 15 minutes. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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