Tamale Pork Pie
Big bold and spicy flavors cooked in a slow cooker.
Recipe from Smithfield
1 1/2 pounds Paula Deen Breakfast Sausage, roll (mild or hot)
1 yellow onion, roughly chopped
3 cloves garlic, minced
1 red pepper, seeded and diced
1 4 1/2 ounce can diced green chiles
1 1/2 cups frozen corn
2 10 ounce cans of prepared Enchilada Sauce
1 package corn muffin mix (we used Jiffy 8.5 ounce box)
1/2 cup cheddar cheese finely grated (reserve 1/4 cup)
1/2 cup Pepper Jack cheese, finely grated
1/3 cup milk
1 egg, beaten
In a slow cooker, combine meat mixture, green chilies, corn, and enchilada sauce. Cover and cook on either a low heat setting for 6 to 8 hours, or on high heat setting for 3 to 4 hours.
Right before the last hour of cooking, stir the meat mixture and make sure your slow cooker is set on the high setting. In a medium bowl stir together the corn muffin mix, cheeses, milk, and egg.
Drop the batter by tablespoons onto the meat mixture. Sprinkle with reserved cheddar cheese. Cover and cook for 45-50 minutes making sure not to lift the cover. Remove crock from slow cooker and allow to cool for 15 minutes before serving.
Serve with a crisp garden salad.
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