Description
This Carnitas Tamale Pie is a hearty and flavorful Mexican-inspired dish featuring slow-cooked, tender pork shoulder layered beneath a cheesy, spicy cornbread topping. Infused with cumin, chili powder, and oregano, the juicy shredded pork pairs perfectly with the moist, golden cornbread crust. Topped with fresh cilantro, green onions, and optional creamy garnishes like avocado and sour cream, this family-friendly casserole brings comfort and vibrant flavors together in an easy-to-make baked pie.
Ingredients
Scale
Carnitas
- 2-3 lbs pork shoulder, slow-cooked and shredded
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
Tamale Pie Topping
- 1 cup cornmeal (finely ground)
- 1 tsp baking powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup chicken or vegetable broth
- 1/2 cup diced green chiles (canned or fresh)
- 1 cup shredded sharp cheddar or Monterey Jack cheese
Garnishes
- Fresh cilantro, chopped
- Sliced green onions
- Sliced avocado
- Sour cream
- Fresh lime wedges
Instructions
- Slow Cook the Pork: Combine pork shoulder, diced onion, minced garlic, ground cumin, chili powder, and dried oregano in a slow cooker. Cook on low for about 3 hours until the pork is fork-tender and can be easily shredded. This infuses the meat with rich Mexican flavors and ensures juicy texture.
- Prepare the Cornbread Batter: In a mixing bowl, whisk together cornmeal, baking powder, ground cumin, and chili powder. Add the eggs, melted butter, and chicken broth; stir until a thick batter forms. Fold in the diced green chiles and shredded cheese evenly throughout the batter to add flavor and texture.
- Assemble the Pie: Grease a baking dish and spread the shredded carnitas evenly on the bottom. Pour the prepared cornbread batter on top of the meat, smoothing it evenly to cover the pork completely for a uniform crust.
- Bake the Tamale Pie: Preheat the oven to 375°F (190°C). Bake the assembled pie for 25-30 minutes or until the cornbread topping turns golden and is fully cooked. The edges should be slightly crispy while the center remains moist and tender.
- Garnish and Serve: Allow the pie to cool for a few minutes. Sprinkle fresh chopped cilantro and sliced green onions on top. Serve family-style or in individual portions, accompanied by optional garnishes such as avocado slices, sour cream, and lime wedges to enhance the flavors.
Notes
- You can use canned green chiles for convenience or fresh ones if you prefer a fresher flavor and more texture.
- If you don’t have a slow cooker, the pork shoulder can be braised in the oven or cooked in an Instant Pot for faster results.
- For a spicier pie, increase the chili powder or add diced jalapeños to the cornbread batter.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Use sharp cheddar for a tangier flavor or Monterey Jack for a milder, creamier taste.
