Pie for dinner, it just doesn’t get any better than that. Well, ok, maybe it does: Mexcian style pie for dinner! With Pulled Pork! Today’s pie is a Tamale Pie with pulled pork and polenta. Today’s pie is awesome. Today’s pie also happens to be gluten free! Today’s pie is the best.
I love pulled pork and I love cheese and I love salsa and polenta and beans so, obviously, I love this pie. And so did everyone else in my family, including my starting-to-get-picky 3-year-old.
This is a great comfort food style pie. It is warm and hearty and filled with meat. And it heats up great as leftovers! Plus I made too much pulled pork so I had leftovers of that too, which is just fine by me. I’m already looking forward to BBQ pulled pork sandwiches and pulled pork tacos 🙂 Anyway, back to this delicious pie…
Start by making the pork. It needs to boil for 2 hours so start early.
First get all your ingredients for flavoring your pork while it boils.
3-4 pounds pork shoulder or butt
4 T Olive Oil
2-3 teaspoons Salt
2-3 Cups chicken broth
1 large yellow onion
1 large purple onion
8-10 cloves garlic
oregano (dry or fresh) to taste (I put 3 fresh sprigs)
Cumin to taste (I put about 1 teaspoon)
Canned Chipotle Peppers to taste (These will make it spicy and smokey, I used 2 peppers from the jar so my 3 year old could eat it, but I would probably have liked 4)
I made 4 pounds of pork, you probably only need to make 3 if you don’t want extra… but who doesn’t want extra pulled pork?
Cut the pork into chunks about the size of a deck of cards, maybe a little smaller, and cut out the big chunks of fat.
Rough chop 1 yellow and 1 purple onion, 3 tomatoes, 3 jalapenos, garlic cloves
Add olive oil to a large sauce pan and all the chopped veggies and any fresh spices
Saute your veggies until soft
Add chipotle peppers and dry spices
Add the chicken broth. Mine was frozen from a chicken I had boiled on a different day.
Bring to a boil and add your meat.
Add the juice of 2 limes or lemons limes ar best but if they are super expensive because of a drought in California feel free to use lemons.
Bring back to a boil for 1-2 minutes and then cover and reduce heat to LOW. Simmer for 2 hours. At the end of two hours your pork should be SUPER tender. I pulled mine out with tongs and if I wasn’t very gentle while lifting it would fall apart!
Once you’ve separate all your pork from the broth shred it up in a large glass baking dish.
I added about 1 1/2 cups of broth to the pork after I shredded it so it wouldn’t dry out in the oven.
Place on a high rack and bake at 450 F for 20 minutes so you get those nice crispy tips.
While your pork is baking you can make your Polenta!
6 cups of water
2 t salt
1 3/4 C Corn Meal
3 T butter
Bring water and Salt to a boil.
Add the Corn meal, sprinkling it into the water while whisking constantly.
Reduce heat to medium low and cook until it gets as thick as pudding, about 20 minutes. (It will harden up quite a bit after it cools slightly.)
Remove from heat and mix in butter.
Tada! Polenta is done.
Drain 1 can of pinto beans and heat in the microwave, covered, until hot.
Mix the beans with about 2 – 3 cups of pulled pork and fill the bottom of your deep dish pie pan.
Pour your Polenta over the top, I covered the pork with about an inch of polenta and had some left over which I put in a pan and will eat with a different meal; create the proportion that you think you would like best.
Add about 1 cup of shredded cheese of your choice to the top. I used a Colby/Jack mix and it was very good, but I may use mozzarella next time.
Here is a side view so you can see my proportions. I would have liked a little more pork, I only used 2 cups, next time I would use 3.
Bake at 350 for 15 minutes until cheese is melted and slightly browned. You might have to hit the broil button for the last 5 minutes.
Wow. That’s cheese.
Serve right away while piping hot!
Eat with your favorite salsa and hot sauce!
Yum. Yum. Yum.