About
Porkie's Tex-Mex Bake knows how to make a casserole a true culinary event! First, it whips up homemade, extra-succulent, beautifully spiced, and tender shredded pork! Then it mixes that pork with spicy, butter-infused vegetables and vibrant enchilada sauce, and then pours it atop a delicious summer cornmeal crust! Oh yes, Taco Tuesday can't compare to Porkie's Tex-Mex Bake! Nothing can beat that big, savory, South-of-the-Border flavor!
Ingredients
- For the pork:
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 (5-pound) Boston butt pork roast, bone-in
- 1/2 cup beef broth
- For the crust:
- 1 1/3 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- 2 large eggs
- 2 cups frozen corn kernels, thawed
- 1 cup Pepper Jack cheese, shredded
- For the filling:
- 2 tablespoons butter
- 2 poblano peppers, seeded and chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon garlic, minced
- 2 (15-ounce) cans green enchilada sauce
- 1 (4-ounce) can chopped green chiles
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1 cup Pepper Jack cheese, shredded
- fresh cilantro, chopped, for garnish
Directions
Step 1 -Preheat the oven to 300 degrees F.
Step 2 -In a small bowl, combine 1 tablespoon of the cumin, the chili powder, the onion powder, the garlic salt, the smoked paprika, and 1 teaspoon of the ground black pepper.
Step 3 -Rub the spice mixture all over the pork roast.
Step 4 -Place the roast in a roasting pan.
Step 5 -Pour the broth in the bottom of the roasting pan.
Step 6 -Cover the roasting pan and bake until the meat is tender, about 5 hours.
Step 7 -Let the roast stand until cool enough to handle.
Step 8 -Shred the meat, discarding the fat and the bone.
Step 9 -Raise the oven temperature to 350 degrees F.
Step 10 -Coat a 3-quart baking dish with nonstick cooking spray.
Step 11 -In a large bowl, whisk together the flour, the cornmeal, the sugar, the baking powder, and 1/2 teaspoon of the salt.
Step 12 -In a small bowl, whisk the milk, 1/2 cup of the melted butter, and the eggs.
Step 13 -Stir the milk mixture into the flour mixture until smooth.
Step 14 -Stir in the corn and 1 cup of the Pepper Jack cheese.
Step 15 -Spoon the mixture into the prepared baking dish.
Step 16 -Bake until the crust is lightly browned, about 20-25 minutes.
Step 17 -In a large skillet over medium heat, melt the remaining butter.
Step 18 -Add the poblanos, the onion, the red bell pepper, and the garlic and cook, stirring occasionally, until tender, about 8 minutes.
Step 19 -Stir in the enchilada sauce, the green chiles, the remaining cumin, the remaining black pepper, and the remaining salt.
Step 20 -Bring the mixture to a boil.
Step 21 -Reduce the heat to low and let the mixture simmer for 5 minutes.
Step 22 -Stir in the shredded pork.
Step 23 -Pour the pork mixture over the baked crust.
Step 24 -Cover the baking dish with foil and bake for 20 minutes.
Step 25 -Uncover and top the filling with the remaining Pepper Jack cheese.
Step 26 -Bake until the cheese is melted, about 10 minutes.
Step 27 -Allow the bake to cool for 10 minutes.
Step 28 -Serve garnished with the cilantro.
