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

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

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 you!
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.

In Your Box (serves 6)

  • Info
    10 oz. Cornbread Mix
  • 2 Poblano Peppers
  • Info
    3 oz. Shredded Cheddar Cheese
  • 3 Tbsp. Taco Seasoning
  • 10 oz. Corn Kernels
  • Info
    4 oz. Sour Cream
  • 24 oz. Ground Pork
  • 8 oz. Grape Tomatoes
  • Info
    3 oz. Chipotle Ranch Dressing
  • 2 Romaine Hearts

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.

  • Nutrition (per serving)

  • Calories
    675
  • Carbohydrates
    53g
  • Fat
    38g
  • Protein
    30g
  • Sodium
    1060mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Large Oven-Safe Casserole Dish
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Hold romaine hearts at root end and chop coarsely. Halve tomatoes. Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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