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Pork Tamale Pie


"This is a nice casserole-type recipe that will feed your family, especially on a cold winter day. Serve with shredded cheese on top. We like Pepper-Jack cheese."
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2 h 30 m servings 526 cals
Original recipe yields 6 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork roast with garlic salt to taste and place in a 10x15 inch roasting pan. Add water as needed to cover roast halfway.
  3. Bake at 350 degrees F (175 degrees C) for 2 hours.
  4. When roast is cool enough to handle, cube the meat and reserve the water from the roasting pan. In a large skillet over medium low heat, combine the meat with 2 cups reserved broth and allow to simmer.
  5. In a separate skillet over medium heat, combine the cornmeal, milk, corn, tomatoes and eggs. Stir well and add the chili powder, cayenne pepper and salt. Let cook for 20 minutes, stirring often. Add broth as needed if mixture gets too thick. Combine this mixture with the pork in a 9x13 inch baking dish, mixing together well.
  6. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

Nutrition Facts

Per Serving: 526 calories; 23 g fat; 35.3 g carbohydrates; 43.4 g protein; 174 mg cholesterol; 822 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 41
  1. 48 Ratings

Most helpful positive review

This was really good. Very close in taste to a tamale. I slow cooked the pork roast in a crockpot until tender, and used the juice from that for the cornmeal mix. I do think I will make it wit...

Most helpful critical review

I added olives as suggested by some reviewers but I found it to be too strong and overpowered the mellow tamale taste. I dont think I'll add it into the tamale next time. I thought there was w...

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This was really good. Very close in taste to a tamale. I slow cooked the pork roast in a crockpot until tender, and used the juice from that for the cornmeal mix. I do think I will make it wit...

Hubby says this is definately "A Make Again" recipe! YUMmmmm! About the only changes I made was: 1.) Added an extra egg, 1/2 c. more cornmeal & 1/4 c. more milk. 2.) I substituted 2 t. of 40% l...

I enjoyed this recipe but I wasn't clear on some directions. Do you drain the corn or not? I think next time I will drain corn and reduce amount to 1 can since the corn added a certain amount of...

This was absolutely delicious! I had leftover pork roast so I didn't have the 2 cups of juice to simmer the pork in so I just used chicken broth. It turned out wonderfully but I would recommen...

You may want to cut back on the Cayenne and Chili Powder unless you are a huge fan. Cook the pork a day or two ahead or you'll be cooking all day...

My boyfriend is Mexican, and he absolutely loved this recipe. He ate almost half of it himself. The only thing different I did was added a little more garlic and chili powder. I served it with ...

Excellent. I used left cooked pork roast, so I could skip the roasting of the cubed pork. It was really quick. Instead of chili powder and cayenne pepper I used 1 packet of Lawrey's Taco seasoni...

This recipe takes the cake. It's a foolproof, quick, and a tasty filling meal. But I did cheat a little on the meat by substituting sliced then fried Bratwurst. I also kicked the spices up a ...

I really liked this recipe. It was easy enough to modify for my family. I wouldn't really say I changed it much. My pork was alredy previously roasted, I had to use frozen corn, and I plopped a ...