A cornmeal crust covers this casserole that is a unique and flavorful take on a traditional Mexican dish. Tamales are delicious, savory mixtures that are wrapped in a paste made of cornmeal and then tucked inside a corn husk and steamed. When done right, they are absolutely delicious, but because they are so labor intensive, many people take shortcuts that result in less than stellar results. For this reason, many people have never actually eaten truly authentic tamales. While this isn’t necessarily the most authentic way to prepare tamales, the slow cooker tenderizes the meat filing in this delectable casserole, with results that are outstanding. This recipe may have a few more steps than many Crock Pot recipes, but the end results are totally worth the effort.
1 teaspoon chili powder
2 pounds pork shoulder, trimmed and cut into bite sized pieces
2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 Anaheim chili pepper, seeded and chopped
1 teaspoon ground cumin
1 32 ounce can of crushed tomatoes
3 cups fresh or frozen corn kernels, defrosted
1 cup yellow cornmeal
2 tablespoons sugar
1 cup flour
1 tablespoon baking powder
2 tablespoons butter, melted
1 cup milk
2 eggs
1 cup shredded cheddar cheese
5 drops Tabasco sauce
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Season the pork with salt and pepper. Heat the oil in a large skillet and add the pork. Brown on all sides and add the meat to your slow cooker.
In the same skillet, add the onion, garlic, pepper and spices and sauté until the onion is softened, about 7 or 8 minutes.
Add the tomatoes to the skillet and cook until soft, being sure to deglaze any browned bits left over in the pan from pork.
Pour the sauce over the pork in the slow cooker and add the corn. Stir to combine.
Cover and cook on high for 4 to 5 hours until the pork is tender and can easily be separated with a fork.
After the meat is cooked through, make the cornmeal crust by mixing the cornmeal, sugar, flour, and baking powder in a medium bowl. Stir to combine, whisking to make sure all of the flour is incorporated. In a large measuring cup or medium bowl, beat the butter, milk, and eggs.
Add the wet ingredients to the dry and stir until the batter is smooth. Add the cheese and hot sauce.
Spread the cornbread mixture over the meat in the slow cooker. Cover and cook for 1 hour, until the cornbread is lightly browned and a toothpick comes out clean when inserted in the center. Remove the cover and cook for an additional 30 minutes.
Serve immediately.
