I used my 10" cast iron frying pan and leftover pulled pork that I had in the freezer. Using already prepared pork saves 3-4 hours. You can substitute beef or chicken for the pulled pork.
Ingredients
Cooking spray for baking dish
2 14.5 oz. cans stewed tomatoes
1 15.5 oz. can black beans, drained
1 small onion, chopped
1 poblano pepper, chopped
2 garlic cloves, chopped
2 tsp chili powder
1 tsp dried oregano
3/4 tsp ground cumin
Sriracha to taste
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless pork shoulder**
1/2 tsp sugar
Cheddar-Cilantro Cornbread Crust
Preheat oven to 325*. Lightly grease a 2-quart baking dish or 10" cast iron pan.
Combine tomatoes, beans, onion, pepper, garlic, chili power, oregano, cumin and 1/4 tsp. each salt and pepper in a bowl transfer to prepared dish/pan. Rub pork with sugar, 1 tsp salt, and 1/2 tsp pepper, place on top of tomato mixture.
Bake, uncovered, until pork is fork-tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce. Add Sriracha to taste; 1-2 tablespoons.
Increase oven temp to 425*. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set, 18-20 minutes.
Let stand 10 minutes before serving.
Cheddar-Cilantro Cornbread Crust:
Combine 1/3 c yellow cornmeal, 3 tablespoons all-purpose flour, 3/4 tsp baking powder, and 1/4 tsp kosher salt in a bowl. Stir in 1/2 c shredded extra-sharp cheddar cheese and 2 tablespoons chopped fresh cilantro. Whisk together 1/4 c buttermilk, 1 large egg, and 1 tablespoon melted butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
**TIP: You can save time, by using leftover pulled pork that you've made previously, or you can buy pulled pork already prepared from your local grocer.
This recipe was adapted from CountryLiving.com.
No comments:
Post a Comment