Tamale Pie with Winter Greens

Step 1

Preheat oven to 375°F. Lightly oil an 8- or 9-inch deep dish pie pan.

Step 2

Set out a generous-sized roasting pan big enough to fit the prepared baking dish. Fill about halfway with water. Place inside oven on oven rack.

Step 3

Heat 1 tablespoon oil in a skillet over medium-high heat.

Step 4

Add chopped onion, jalapeno, and garlic, stirring briefly until the vegetables soften, about 7 minutes.

Step 5

Add hominy or corn, chopped oregano, and paprika, stirring until mixture is well combined.

Step 6

Remove from heat and set aside.

Step 7

In a large bowl, combine corn meal and baking powder.

Step 8

Pour in water or vegetable broth and the remaining 5 tablespoons olive oil.

Step 9

Using a hand-held mixer, an immersion blender, or a big spoon and a little muscle, blend mixture together for 5 minutes or until mixture becomes like pancake batter.

Step 10

Pour batter into prepared baking dish.

Step 11

Spoon chili and hominy mixture on top. The topping may sink into the corn meal batter—don’t worry. It will rise, phoenix-like, as it bakes!

Step 12

Cover the pan tightly with foil and place in the larger roasting pan. Bake for 45 minutes.

Step 13

Remove from oven, careful not to slop hot water onto casserole or yourself.

Step 14

Remove foil. Top tamale pie with chopped greens and optional grated cheddar.

Step 15

Return pie to roasting pan and heat, uncovered, for about 10 minutes, until cheese melts and greens just wilt.

Step 16

Remove from oven and top with salsa, sour cream, guacamole, and anything you like!