Pork Picadillo Tamale Pie

Blogger Bree Hester of bakedbree.com shares a favorite recipe. A take on the Latin classic, Pork Picadillo.

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Servings 6

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ingredients 23
Prep Time 25 min
Total Time 45 min

Ingredients

Pork Mixture

3: tablespoons olive oil

3/4: lb lean ground pork

1: chipotle chile in adobo sauce, chopped

1: teaspoon ground cumin

1/2: teaspoon ground cinnamon

1/2: teaspoon dried oregano leaves

1/2: teaspoon crushed red pepper flakes

1/4: teaspoon ground allspice

1: small onion, chopped

3: cloves garlic, chopped

1: tablespoon packed brown sugar

3: tablespoons tomato paste

3: tablespoons apple cider vinegar

1/4: cup sliced green olives

1: tablespoon capers

: Salt and pepper

1: cup water

Topping

3: cups Progresso® chicken broth (from 32-oz carton)

1: cup instant (quick-cooking) polenta

2: tablespoons butter

1: tablespoon honey

: Salt and pepper

1 1/2: cups shredded smoked Cheddar cheese (6 oz)

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Directions

1 In 12-inch skillet, heat oil over medium-high heat. Add pork; cook, breaking up clumps with spoon. Stir in chile, cumin, cinnamon, oregano, pepper flakes and allspice. Cook about 6 minutes or until pork is no longer pink. Add onion; cook and stir 5 minutes longer.
2 Add garlic; cook 1 minute. Stir in brown sugar, tomato paste, vinegar, olives and capers. Season well with salt and pepper. Add water; reduce heat so mixture simmers. Simmer 15 minutes (sauce will thicken).
3 Meanwhile, heat oven to 450°F. In 3-quart saucepan, heat chicken broth to boiling. With whisk, slowly stir in polenta. Cook about 3 minutes, stirring constantly, until polenta thickens. Stir in butter and honey. Season well with salt and pepper.
4 Pour pork mixture into ungreased 12x8-inch (2-quart) glass or ceramic baking dish. Spread polenta mixture over pork mixture. Sprinkle cheese over top.
5 Bake 2 to 3 minutes or until cheese melts and bubbles.