WEEKDAYS 1e|12c|p

Cornbread & Pulled Pork Skillet Pie

Carla Hall
Servings: 6
30 to 45 min

One pot meals mean one pot clean up! Try it with this delicious skillet pie!

  • Ingredients
  • step-by-step directions
Cornbread & Pulled Pork Skillet Pie
  • 2 tablespoons olive oil
  • 1 red onion (sliced)
  • 2 bell peppers (1 red and 1 green, sliced)
  • 1 tablespoon chipotle in adobo puree
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 28 ounces diced, fire-roasted tomatoes (canned)
  • 14 ounces hominy (canned, drained)
  • 4 cups pulled pork (store bought or leftover Mario's Halloween Night Pulled Pork)
  • 1 recipe Carla Hall's Cornbread
  • Preheat oven to 400ºF.
  • Place a large, 12-inch cast iron skillet over medium-high heat. Add the oil, onion, peppers and season with salt and pepper. Cook until soft and translucent, about 10 minutes. Add the chipotle in adobo puree, tomato paste, brown sugar, vinegar, tomatoes, hominy and pulled pork. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat.
  • Pour the cornbread batter on top of the pork mixture. Using a spatula spread the top into an even layer. Place skillet in the oven to bake until golden brown on top, about 20-30 minutes.
  • Remove and set aside to cool for 15 minutes before serving.
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