Pulled Pork Tamale Casserole

Pulled Pork Tamale Casserole Recipe

Let me start this post by stating two facts:

  1. Tamales are really delicious.
  2. Tamales take a while to make.

Given these two facts, I decided to combine my love of tamales with my love of simplifying recipes, and made this totally scrumptious Pulled Pork Tamale Casserole!

All the deliciousness of a tamale without having to wrap up each individual tamale!

Pulled Pork Tamale Casserole Recipe

I layered the traditional corn masa filling that I use in my Chicken and Sweet Corn Tamales with one of my all time favorite Little Leopard Book recipes, Chipotle Honey Pulled Pork!

Gluten Free Pulled Pork Tamale Casserole Recipe

For this recipe you’ll want to put the pulled pork in the crock pot in the morning and let it slow cook all day, then with less than 30 minutes of prep time in the evening, you can toss this casserole together and have a mouth-watering dinner on the table in under an hour!

Pulled Pork Tamale Casserole Ingredients

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)
  • 4 cups chipotle honey pulled pork*
  • 2 cups spicy cheddar cheese (shredded)
  • 2 cups avocado cream sauce (optional – for topping)

*I cut the original recipe for chipotle honey pulled pork in half and it made almost exactly 4 cups.

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

Pulled Pork Tamale Casserole Recipe

Preheat the oven to 400° F.

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.

Pulled Pork Tamale Casserole Recipe

Blend until creamy.

Pulled Pork Tamale Casserole Recipe

Add ½ of this mixture to the bottom of a 9″ x 12″ casserole dish.

Pulled Pork Tamale Casserole Recipe

Top with the pulled pork and 1 ½ cups of cheese.

Pulled Pork Tamale Casserole Recipe

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.

Pulled Pork Tamale Casserole Recipe

Top the casserole with the remaining corn masa mixture and the remaining cheese.

Pulled Pork Tamale Casserole Recipe

Place in the oven and bake for 30 minutes.

While the casserole is in the oven, prepare the avocado cream sauce, if you would like, to drizzle on top of the casserole. ( I highly recommend it 😉 )

Gluten Free Tamale Casserole Recipe

Slice it up and dig in!

Chipotle Pulled Pork Tamale Casserole

I absolutely love, love, love the balance of sweet and spicy from the corn masa filling and chipotle honey pulled pork to the roasted peppers and spicy cheese!

Pulled Pork Tamale Casserole Recipe

While I totally love the pulled pork in this recipe, the great thing about this casserole is that you can make it with a variety of different fillings! I have so many ideas for different ways I want to make this casserole again, from filling it with shredded Sriracha Lime Chicken to roasted veggies!

Chipotle Honey Pulled Pork Tamale Casserole

♣ 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.

♦ Gluten Free Option: This recipe is gluten free.

Pulled Pork Tamale Casserole

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 6-8

Pulled Pork Tamale Casserole

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)
  • 4 cups chipotle honey pulled pork
  • 2 cups spicy cheddar cheese (shredded)
  • 2 cups avocado cream sauce (optional – for topping)

Instructions

  1. Heat the broiler on the oven to high.
  2. When hot, place the poblano peppers directly under the broiler.
  3. Cook for app. 10 minutes per side, or until the skin of the pepper is black & bubbling on both sides.
  4. Remove from the oven and place in a plastic bag, set aside.
  5. Preheat the oven to 400° F.
  6. Add the harina de maiz, water, sugar, salt, baking powder, egg and butter to a food processor and puree.
  7. Add the corn kernels to the food processor, blend until creamy.
  8. Add ½ of this mixture to the bottom of a 9? x 12? casserole dish.
  9. Top with the pulled pork and 1 ½ cups of cheese.
  10. Remove the poblano peppers from the plastic bag, peel the skin from the peppers, slice the peppers in half, de-stem and deseed.
  11. Layer the roasted poblano peppers on top of the cheese.
  12. Top the casserole with the remaining corn masa mixture and the remaining cheese.
  13. Place in the oven and bake for 30 minutes.
  14. While the casserole is in the oven, prepare the avocado cream sauce.
http://whitneybond.com/pulled-pork-tamale-casserole/