Pork Tamale Casserole
This pork tamale casserole is a quick and easy spin on traditional tamales. It’s loaded with flavor and every bit as delicious as the real deal!
Today I’m sharing a twist on my chile verde chicken tamale casserole. This time I’m swapping the chicken for pork, the verde sauce for red sauce and the monterey jack for colby jack. It tastes totally different, but still so, so amazing!
Lately (ok, the past 5 years 😅) I’ve really had to streamline the whole dinner process. Getting dinner on the table in a timely manner with 3 little ones demanding my attention is not an easy feat. I still prefer to make things from scratch (within reason of course) and I still like to spend a few extra minutes mincing my own garlic and creating my own seasoning blends. I guess what I’m saying is, it’s ok cut corners where you can but don’t go overboard.
While I would have loved to use homemade enchilada sauce (recipe is here), I just wasn’t going to happen. So instead, I cracked open a can of my go-to store bought sauce: Hatch’s fire roasted tomato sauce. 👌
I combined it with some shredded pork I made the night before in the Instant Pot, added some seasonings and then tossed everything together.
To make the tamale dough I tossed EVERYTHING into my food processor. Gave it a few whirls and it came out just like cookie dough. I grabbed my 9×13-inch dish sprayed it with a little avocado oil and then pressed half of the dough into the bottom.
Then I layered some grated colby jack cheese, followed by the pork mixture and then more cheese.
Next is the trickiest part. Pressing the remaining tamale dough over top. I find it’s easiest to pat it into rectangle on a piece of parchment paper and then invert it onto the casserole.
All that was left to do was pour the remaining sauce over top and sprinkle on the leftover cheese.
This casserole bakes covered at a high temperature (400 degrees) for 30 minutes and uncovered for 10 minutes.
After resting for 10 minutes it’s ready to be served! You can garnish it with some fresh cilantro and sour cream like we did, or leave it as is. It will taste delicious either way!
If you give this pork tamale casserole recipe a try, let me know in the comments below!
LOOKING FOR SOMETHING TO SERVE WITH THIS DISH?
- No-soak Instant Pot Pinto Beans
- Flavorful Spanish Rice
- 5 Minute Restaurant Style Salsa
- Restaurant Style Guacamole
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For the pork:
- 3 c. shredded pork
- 3/4 c. red enchilada sauce
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. coriander
- 1/4 tsp. paprika
For the tamale dough:
- 3 c. masa harina*
- 2 tsp. coarse kosher sea salt
- 3 tbsp. granulated sugar
- 1 1/2 tsp. baking powder
- 1/8 tsp. ground black pepper
- 12 tbsp. unsalted butter, cold and cut into 12 pieces
- 3 c. frozen corn, thawed, divided
- 2 - 2 1/4 c. low-sodium chicken broth- more if needed
- 3 c. grated colby jack cheese, divided
- 1 c. red enchilada sauce
- 2 tbsp. cilantro for garnish
- Preheat oven to 400 degrees. Lightly grease or spray a 9×13-inch baking dish, set aside.
- In a medium bowl combine the pork, enchilada sauce, chili powder, garlic powder, coriander, and paprika. Mix until combined.
- In the bowl of a food processor, combine the masa, salt, sugar, baking powder, pepper, butter, and 2 cups corn. Process or pulse until a coarse meal forms. Add chicken broth and process or pulse until them mixture reaches a thick peanut butter consistency. More broth (or water) may be required. Fold in remaining 1 cup of corn.
- Press half of the mixture into the bottom of the prepared pan. Sprinkle with 3/4 cup cheese, then add the pork filling. Sprinkle with another 3/4 cup cheese. Press the remaining tamale dough over top.
- Cover with 1 cup of red enchilada sauce and remaining 1 1/2 cups cheese. Place a piece of foil over top and place in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.
*Maseca works well, so does Bob’s Red Mill. Do NOT use cornmeal.