Pulled Pork with Two Chiles Tamale Pot Pie

Step 1

Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.

Step 2

Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth.

Step 3

Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.

Step 4

Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently.

Step 5

To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.

Step 6

Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter.

Step 7

Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.