Pueblo Corn Pie
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 Tbsp extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 poblano pepper, diced
1 1/2 cups cooked or thawed fresh corn kernels
2 1/4 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes or one 14- to 16-ounce can diced tomatoes, lightly drained
2 tsp chili powder, or to taste
1 tsp dried oregano
1 tsp ground cumin
salt to taste
1 1/4 cups cornmeal
1/2 tsp salt
1 CUP grated cheddar-style non-dairy cheese
Heat the oil in a large skillet. Add the onion, and cook over medium heat until translucent. Add the garlic and bell pepper, and continue to cook until the onion is golden brown. Add corn, beans, tomatoes, and seasonings. Stir well, and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
Bring 5 cups of water to a rolling boil in a heavy saucepan or round Dutch oven. Slowly pour the cornmeal into the water in a thin, steady stream, whisking continuously to avoid lumps. Add the salt, and cook over low heat, covered for 20 minutes, stirring occasionally.
Preheat the oven to 375 degrees F.
Oil a shallow 1 1/2-quart baking dish, and line the bottom with half the cooked cornmeal. Pour the skillet mixture in, and gently pat it in evenly. Sprinkle with the cheese (if using). Top with the remaining cornmeal.
Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.
Adapted from ezrapoundcake.com