Pork & Poblano Tamale Pie and Cornbread-Cheddar Crust with Chipotle Ranch Romaine Salad
$7.49 per portion
Prep & Cook Time:50-60 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Rich, savory, cheesy, and lip-smacking to the last drop (sorry coffee company), we're taking this to the bank: You'll be making this tamale pie again for friends and family before you've finished the dishes from this round. Ground pork is mixed with vegetables and topped with cheesy cornbread, then baked until golden brown. Make room in your recipe repertoire for this pie, pronto.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using Italian sausage, remove from casing and follow same instructions as ground pork.
If using ground beef or ground turkey, follow same instructions as ground pork, cooking ground turkey until no pink remains, 5-7 minutes.
Prepare the Ingredients
Hold romaine hearts at root end and chop coarsely.
Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping.
Make the Cornbread Batter
Set aside 2 Tbsp. cornbread mix.
In a mixing bowl, combine remaining cornbread mix with ⅔ cup water and cheddar cheese. Stir until a thick, spreadable batter forms. If too thick, add additional water, 1 Tbsp. at a time, until consistency is reached.
Cook the Filling
Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground pork, poblano pepper, seasoning blend, and a pinch of pepper to hot pan. Stir occasionally until no pink remains on meat, 5-6 minutes.
Add corn and reserved 2 Tbsp. cornbread mix. Stir occasionally until poblano softens, 1-2 minutes.
Add 1 cup water. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 3-4 minutes.
Bake the Pie
Transfer filling to prepared casserole dish. For best results, use a 2½-quart casserole dish (about 8 x 11"). You may also use a large cast-iron skillet.
Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if your cornbread layer is thin.
Bake in hot oven until cornbread layer is golden brown, 25-28 minutes.
Rest at least 5 minutes to cool slightly and set.
While pie rests, make salad.
Make Salad and Finish Dish
In another mixing bowl, combine romaine, tomatoes, and dressing.
Serve family-style, garnishing with sour cream. Serve salad on the side. Bon appétit!
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