Pulled Pork with Two Chiles Tamale Pot Pie (Rachael Ray) Recipe

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Pulled Pork with Two Chiles Tamale Pot Pie (Rachael Ray)
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Ingredients
15
Count
Nutrition
1213
Calories
Total time
230
Minutes
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Ingredients:

Directions:

  1. Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.
  2. Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth.
  3. Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.
  4. Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently.
  5. To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.
  6. Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter.
  7. Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1213.05 Kcal (5079 kJ)
Calories from fat 563.38 Kcal
% Daily Value*
Total Fat 62.6g 96%
Cholesterol 336.27mg 112%
Sodium 1642.52mg 68%
Potassium 1763.57mg 38%
Total Carbs 62.11g 21%
Sugars 15.41g 62%
Dietary Fiber 6.31g 25%
Protein 98.73g 197%
Vitamin C 6.8mg 11%
Vitamin A 8.1mg 270%
Iron 5mg 28%
Calcium 513.1mg 51%
Amount Per 100 g
Calories 139.69 Kcal (585 kJ)
Calories from fat 64.87 Kcal
% Daily Value*
Total Fat 7.21g 96%
Cholesterol 38.72mg 112%
Sodium 189.14mg 68%
Potassium 203.08mg 38%
Total Carbs 7.15g 21%
Sugars 1.77g 62%
Dietary Fiber 0.73g 25%
Protein 11.37g 197%
Vitamin C 0.8mg 11%
Vitamin A 0.9mg 270%
Iron 0.6mg 28%
Calcium 59.1mg 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.7
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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