Tamale Pie

Directions

1. 1
   Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes.
2. 2
   Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes.
3. 3
   Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
4. 4
   Heat 2 tablespoons vegetable oil in a large pot over medium-high heat.
5. 5
   Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
6. 6
   Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat.
7. 7
   Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes.
8. 8
   Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute.
9. 9
   Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos.
10. 10
    Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro.
11. 11
    Pour the mixture into a 3-quart baking dish.
12. 12
    Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl.
13. 13
    Whisk the melted butter, buttermilk and eggs in another bowl.
14. 14
    Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
15. 15
    Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon.
16. 16
    Bake until the filling is bubbling and the topping is golden brown, about 30 minutes.
17. 17
    Let stand 10 minutes before serving.
18. 18
    Photograph by Con Poulos