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PORK TINGA AND SWEET POTATO POT PIE Recipe

Ingredients

How to make it

  • 1. FOR THE TOPPING: Combine the butter, cream, salt, sugar, and sweet potatoes in a large Dutch oven. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, 50 to 55 minutes. Remove from the heat and transfer the mixture to the hopper of a food mill or ricer and process into a large bowl. Quickly stir in the egg and pepper and cover with aluminum foil to keep warm.
  • 2. FOR THE FILLING: Meanwhile, adjust an oven rack to the middle position and heat the oven to 400 degrees. Season the pork liberally with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until smoking. Add half the pork in a single layer and cook, without stirring, until browned, 1½ to 2 minutes. Flip the pork strips and continue to cook until brown on the second side, 1½ to 2 minutes longer. Transfer to a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Add 1 teaspoon oil to the Dutch oven and repeat with the remaining pork.
  • 3. Return the Dutch oven to medium-high heat and add the remaining 3 teaspoons oil. Add the chorizo and cook, stirring frequently, until lightly browned, about 2 minutes. Add the onions, ¼ teaspoon salt, and the water, scraping the browned bits off the bottom of the pan. Cook, stirring frequently, until the onions soften, about 3 minutes. Stir in the garlic and chipotles and cook until fragrant, about 30 seconds. Add the tomatoes, broth, brown sugar, and oregano and bring to a simmer. Reduce the heat to medium-low and continue to simmer until the liquid is reduced by half and the flavors have blended, about 15 minutes. Pour the mixture over the pork in the baking dish and stir to combine.
  • 4. Place large dollops of the mashed sweet potatoes evenly over the top of the filling and spread into an even, smooth layer using a flexible rubber spatula, pushing it to the very edges of the baking dish. Sprinkle the pumpkin seeds (if using) over the top and bake until the topping is firm and the filling is bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

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choclytcandy Dallas, Dallas

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