Porkie's Tex-Mex Bake
"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
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***For the pork:***
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1 tablespoon ground cumin
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1 tablespoon chili powder
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1 teaspoon onion powder
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1 teaspoon garlic salt
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1 teaspoon smoked paprika
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1 teaspoon ground black pepper
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1 (5-pound) Boston butt pork roast, bone-in
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1/2 cup beef broth
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***For the crust:***
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1 1/3 cups all-purpose flour
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1 cup yellow cornmeal
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2 tablespoons sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup milk
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1/2 cup butter, melted
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2 large eggs
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2 cups frozen corn kernels, thawed
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1 cup Pepper Jack cheese, shredded
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***For the filling:***
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2 tablespoons butter
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2 poblano peppers, seeded and chopped
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1 onion, chopped
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1 red bell pepper, chopped
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1 tablespoon garlic, minced
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2 (15-ounce) cans green enchilada sauce
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1 (4-ounce) can chopped green chiles
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1 tablespoon ground cumin
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1 teaspoon ground black pepper
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3/4 teaspoon salt
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1 cup Pepper Jack cheese, shredded
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fresh cilantro, chopped, for garnish
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