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Mole-Style Pork and Tamale Pie

Mole-Style Pork and Tamale Pie

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Rated: 1
  • Makes: 6 servings
  • Prep 30 mins
  • Cook 10 mins
  • Bake 30 mins
  • Serving Size: 1 wedge
  • Carb Grams Per Serving: 26

Ingredients

  • Nonstick cooking spray
  • 1 cup chopped onion (1 large)
  • 1/2 cup chopped red sweet pepper (1 small)
  • 4 cloves garlic, minced
  • 1 8 - ounce can tomato sauce
  • 1 tablespoon unsweetened cocoa powder
  • 1 -2 teaspoons chopped canned chipotle chile pepper in adobo sauce*
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 4 teaspoons canola oil
  • 1 pound boneless pork loin, cut into 1/2-inch cubes
  • 2 medium zucchini, chopped (about 3 cups)
  • 3/4 cup fat-free milk
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 400 degrees F.
  2. Coat an unheated oven-going large skillet with cooking spray. Preheat skillet over medium heat. Add onion, sweet pepper, and garlic; cook about 5 minutes or just until tender, stirring occasionally. Transfer half of the sweet pepper mixture to a blender or food processor. Add tomato sauce, cocoa powder, chile pepper, cumin, and cinnamon to mixture in blender or food processor. Cover and blend or process until smooth. Set aside.
  3. Add 2 teaspoons of the oil to the remaining sweet pepper mixture in skillet. Add pork and zucchini; cook over medium heat for 4 to 6 minutes or until pork is no longer pink and zucchini is just tender, stirring occasionally. Drain off liquid, if necessary. Stir in blended sauce; heat to boiling. Spread in an even layer.
  4. Meanwhile, in a medium bowl, whisk together milk, egg, and the remaining 2 teaspoons oil. Whisk in flour, cornmeal, and salt until smooth. Pour flour mixture evenly over mixture in skillet, covering completely.
  5. Bake, uncovered, for 30 to 35 minutes or until topping is set and filling bubbles at the edges. Cut into wedges and serve immediately. Makes 6 (1 wedge) servings.

Variation

  • Individual Mole-Style Pork and Tamale Pies: Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. Coat six 8- to 10-ounce ramekins with nonstick cooking spray. Prepare pork mixture and flour mixture as directed. Divide pork mixture among ramekins; top with flour mixture. Place ramekins on prepared baking sheet. Bake about 25 minutes or until topping is set and filling bubbles at the edges.

Tip

  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 262 cal., 7 g total fat (1 g sat. fat), 48 mg chol., 371 mg sodium, 26 g carb. (3 g fiber, 5 g sugars), 24 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Vegetables (d.e): 1; Lean Meat (d.e): 2.5; Starch (d.e): 1.5