A Three Kings Day recipe recommendation. This South American specialty is easy and sure to please a crowd without the hassle of preparing individual tamales.
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- 2 pounds boneless center pork chops, trimmed of fat
- 8 cups water
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 – 12 ounce bottle chili sauce
- 2 cups milk
- 1 ½ cups yellow cornmeal
- 1 tablespoon unsalted butter,
- 1 – 11 ounce can sweet corn, drained
- 4-5 large green olives with stuffed with pimento, sliced (optional)
- 1 cup grated Chipotle Cheddar or your favorite
- Freshly grated Parmesan cheese
- In a large pot, bring pork, water, onion, garlic and 1 ½ teaspoons salt to boil. Simmer covered, about 2 hours or until meat is very tender.
- Remove pork from broth and allow both meat and broth to cool. Once broth is cool, remove fat if necessary.
- Preheat oven to 375 degrees. Shred the pork using 2 forks, discarding excess fat.
- In a medium sauce pan, warm chili sauce, add pork and 1 cup of the broth (include some of the diced onions). Simmer covered for 10 minutes.
- Strain the remaining broth and reserve 2 cups.
- In a large saucepan whisk together broth, milk, ½ teaspoon salt, and cornmeal and bring to a boil over medium-high heat, whisking frequently.
- Reduce heat to medium-low and simmer, whisking occasionally, until thick and smooth, 6 to 8 minutes. Remove from the heat and stir in butter.
- Using cooking spray, lightly coat a deep casserole dish and spoon about ⅓ of the cornmeal mixture evenly over the bottom.
- Like a lasagna, layer with pork mixture. Sprinkle corn and green over the top of the pork.
- Then spoon the remaining cornmeal mixture evenly over the top of the casserole. Sprinkle with the cheddar and parmesan cheese.
- Bake for 20-25 minutes until filling is bubbling and top is golden brown. May need to broil for last two minutes of cooking.
- Let rest for 10 minutes and serve.