IMPORTING THE SUPERIOR CULTURE:

Tamale Potpie (Pittsburgh Post-Gazette, January 13, 2008

For the filling

* 1 tablespoon corn or canola oil
* 1 cup coarsely chopped onion
* 1 cup coarsely chopped green bell pepper
* 2 cloves garlic, finely chopped
* 1 pound lean ground pork
* 1/2 teaspoon ground cumin
* 3 tablespoons chili powder
* 1/4 teaspoon salt or to taste
* 14 1/2-ounce can tomatoes in their own juice
* For the topping
* 1 cup cornmeal
* 1/4 teaspoon salt
* 3/4 cup chicken broth
* 1 large egg
* 1 tablespoon corn or canola oil
* Optional garnishes
* 1 cup sour cream for serving
* 1/4 cup chopped fresh cilantro for serving

Position a rack in the middle of the oven. Preheat the oven to 375 degrees. Have ready a 9-by-2-inch baking dish or glass pie dish.

Make the filling: In a large skillet, heat the oil over medium heat for 1 minute. Add the onion, bell pepper and garlic and cook until the vegetables soften, about 10 minutes, stirring often. Add the ground pork and cook, stirring with a fork to break up any clumps, until it is no longer pink. Drain fat. Stir in the cumin, chili powder and salt. Add tomatoes in their juice, stirring with a fork to break them up into pieces about 3/4 inch in size. Cook, uncovered, on low heat for 5 minutes, stirring often. Spoon the filling into the baking dish and let it cool for about 15 minutes.

Prepare the topping: In a medium bowl, use a large spoon to stir the cornmeal and salt together. In a small bowl, stir the chicken broth, egg and oil together. Pour the liquid over the cornmeal and stir just until it is evenly moistened and forms a thin, pourable batter. Pour the topping over the filling in the baking dish, spreading it evenly.

Bake until the topping is lightly browned and feels firm, and the filling is gently bubbling, about 35 minutes. Use a sharp knife to cut the potpie into wedges and serve, with sour cream and cilantro, if desired.