“Tamale” Stuffing with Pork, Chiles, and Raisins
- 1 teaspoon salt
- 2 cups white or yellow cornmeal, preferably stoneground
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 small hot fresh green chile pepper (such as jalapeño), seeded and minced
- 2 garlic cloves, minced
- 1 pound ground pork
- ½ cup raisins
- 2 tablespoons chili powder
- 1 teaspoon salt
- 2 tablespoons tomato paste, dissolved in ¼ cup water
- 8 ounces stale crusty French or Italian bread, cut into
- ½-inch cubes (4 cups)
- 2 cups Homemade Turkey Stock 101 or canned reduced-sodium chicken broth, as needed
Instructions:
In the Lone Star State, it is easy to purchase a dozen or so slender, 6- inch long, handmade pork tamales, mildly seasoned with chiles and dotted with dark raisins, to complement the
pork’s sweetness. But snagging tamales of high quality isn’t so simple outside of the Southwest.
- Lightly oil a baking sheet. In a medium, heavybottomed saucepan, bring 4 cups water and the salt to a boil over high heat. Whisking constantly, add the cornmeal in a stream. Reduce the heat to low and cook, whisking often, until very thick and smooth. Using an oiled metal spatula, spread the hot cornmeal into a ½-inch thick slab. Let stand until cool and firm, about 1 hour. Cut into ½-inch cubes and set aside. (The cornmeal cubes can be prepared up to 1 day ahead.)
- In a large skillet, heat the oil over medium heat. Add the onion, chile, and garlic. Cook, stirring often, until softened, about 3 minutes. Add the ground pork and raisins. Cook, stirring often to break up the meat with a spoon, until the pork is cooked through, about 10 minutes. Drain off any fat. Stir in the chili powder and salt, and cook for 30 seconds. Add the dissolved tomato paste and stir until it is absorbed by the meat, about 1 minute.
- In a large bowl, toss the bread cubes and polenta cubes with the pork mixture, gradually adding enough of the stock to moisten, about 1½ cups. Use to stuff the turkey or place in a buttered casserole, drizzle with the remaining ½ cup stock, cover, and bake as a side dish.