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.
