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Title: Chile Tamale Pie
Categories: Vegetables, Pork, Beans, Chilies, Herbs
Yield: 12 servings

15 1/4 oz Can whole kernel corn
2 c Masa harina
14 1/2 oz Can chicken broth
2 tb Butter; melted
1 lg Egg; lightly beaten
2 1/2 lb Boneless pork loin roast; in
- 1/2" pieces
1 md Onion; chopped
16 oz Can refried beans
2 Dried Anaheim chilies;
- chopped
2 Dried ancho chilies;
- chopped
3 oz Mexican or semisweet
- chocolate; grated
1/3 c Orange juice
2 tb Lime juice
1 tb Garlic powder
3 ts Cumin seeds; toasted,
- crushed
3/4 c Minced fresh cilantro; opt
1 Jalapeno; seeded, chopped,
- opt
2 c Shredded Cheddar cheese

Drain corn, reserving liquid; set corn aside. Place masa
harina in a large bowl. In a small bowl, combine the
broth, butter, egg and reserved corn liquid; stir into
masa harina just until moistened. Set aside.

In a large skillet coated with cooking spray, cook pork
and onion over medium heat until pork is no longer pink.
Add the beans, chiles, chocolate, orange juice, lime
juice, garlic powder, cumin, reserved corn and, if
desired, cilantro and jalapeno. Bring to a boil. Reduce
heat; simmer, uncovered, for 15 minutes. Meanwhile, set
oven @ 325┬║F/165┬║C.

Transfer to a greased 13" X 9" baking dish; sprinkle
with cheese. Spread masa harina mixture over cheese.

Bake, uncovered, until golden brown, 50-60 minutes. Let
stand for 10 minutes before serving.

Ralph Stamm, Dayton, Ohio

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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