Mexican pork pie

This dish is like a deconstructed tamale. The pork takes you a while to cook but the payoff is worth it.

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Step 1

1. Season pork with salts. Saute in a oven proof pan until pork is brown, about 5 minutes. Add garlic and 6 cups of water(48oz). Bring to a boil, reduce the heat to low, and simmer, uncovered, until most of the water has evaporated 1 1/2 - 2 hours.

Step 2

Cook the filling. Preheat the oven to 350. Raise the ovenproof pan heat to medium-high, sprinkle the pork with the chili powder and cook, stirring about 1 minute. Add the two cups broth the tomatoes and the oregano and simmer until the flavors are blended 2 to 3 minutes.

Step 3

Make the polenta and finish the pie. In a saucepan over high heat bring the 2 1/2 cups broth to boil. Whisk in the polenta and 1 teaspoon salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 5 minutes. Spoon over the top of the pork. Bake until the polenta is brown about, 15 minutes.