Ingredients

The following ingredients have 4 Servings
  • 3 poblano peppers
  • 2 cups harina de maiz (or cornmeal)
  • ½ cup lukewarm water
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter (softened)
  • 1 egg
  • 4 ears of corn (kernels removed)
  • 4 cups chipotle honey pulled pork
  • 2 cups spicy cheddar cheese (shredded)
  • ½ cup avocado cream sauce (optional – for topping)

Instruction

  • Heat the broiler on the oven to high.
  • When hot, place the poblano peppers directly under the broiler.
  • Cook for app. 10 minutes per side, or until the skin of the pepper is black & bubbling on both sides.
  • Remove from the oven and place in a plastic bag, set aside.
  • Preheat the oven to 400° F.
  • Add the harina de maiz, water, sugar, salt, baking powder, egg and butter to a food processor and puree.
  • Add the corn kernels to the food processor, blend until creamy.
  • Add ½ of this mixture to the bottom of a 9 inch x 13 inch casserole dish.
  • Top with the pulled pork and 1 ½ cups of cheese.
  • Remove the poblano peppers from the plastic bag, peel the skin from the peppers, slice the peppers in half, remove the stem and the seeds.
  • Layer the roasted poblano peppers on top of the cheese.
  • Top the casserole with the remaining corn masa mixture and the remaining cheese.
  • Place in the oven and bake for 30 minutes.
  • While the casserole is in the oven, prepare the avocado cream sauce for topping.