Mole-Style Pork & Tamale Pie

Mole-Style Pork & Tamale Pie

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From: Diabetic Living Magazine

Loaded with pork, zucchini, peppers, and onions, this one-skillet tamale pie has a delicious cornmeal topping. Serve it in wedges directly from the skillet family-style or prepare it in individual ramekins for a more personalized presentation.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup chopped onion (1 large)
  • ½ cup chopped red bell pepper (1 small)
  • 4 cloves garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon unsweetened cocoa powder
  • 1-2 teaspoons chopped canned chipotle chile pepper in adobo sauce (see Tip)
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 4 teaspoons canola oil, divided
  • 1 pound boneless pork loin, cut into ½-inch cubes
  • 2 medium zucchini, chopped (about 3 cups)
  • ¾ cup fat-free milk
  • 2 eggs
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Coat a large unheated oven-going skillet with cooking spray. Preheat the skillet over medium heat. Add onion, bell pepper, and garlic; cook for about 5 minutes or just until tender, stirring occasionally. Transfer half of the bell pepper mixture to a blender or food processor. Add tomato sauce, cocoa powder, chile pepper, cumin, and cinnamon to the mixture in the blender or food processor. Cover and blend or process until smooth. Set aside.
  3. Add 2 teaspoons of the oil to the remaining bell pepper mixture in the skillet. Add pork and zucchini; cook over medium heat for 4 to 6 minutes or until the pork is no longer pink and the zucchini is just tender, stirring occasionally. Drain off liquid, if necessary. Stir in the blended sauce; heat to boiling. Spread in an even layer.
  4. Meanwhile, whisk together milk, eggs, and the remaining 2 teaspoons oil in a medium bowl. Add in flour, cornmeal, and salt; whisk until smooth. Pour the flour mixture evenly over the mixture in the skillet, covering completely.
  5. Bake, uncovered, for 30 to 35 minutes or until the topping is set and the filling bubbles at the edges. Cut into wedges and serve immediately.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Variation: Individual Mole-Style Pork & Tamale Pies: Preheat oven to 400°F. Line a baking sheet with foil; set aside. Coat six 8- to 10-ounce ramekins with cooking spray. Prepare the pork and flour mixtures as directed. Divide the pork mixture among the ramekins; top with the flour mixture. Place the ramekins on the prepared baking sheet. Bake for about 25 minutes or until the topping is set and the filling bubbles at the edges.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 262 calories; 7 g fat(1 g sat); 3 g fiber; 26 g carbohydrates; 24 g protein; 48 mg cholesterol; 5 g sugars; 371 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ starch, 1 vegetable, ½ fat

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