Pork and Poblano Tamale Pie Recipe | Epicurious

Ingredients

• 12 ounces fresh poblano chiles* (about 4 large)
• 1 large green bell pepper
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1 10-ounce package frozen corn kernels, thawed
• 2 tablespoons vegetable oil or olive oil, divided
• 1 1/2 pounds trimmed boneless country-style pork ribs, cut into 1-inch cubes
• Coarse kosher salt
• 2 cups chopped white onions
• 3 garlic cloves, minced
• 1 1/2 tablespoons minced seeded jalapeño chiles
• 1 tablespoon dried oregano
• 1 cup low-salt chicken broth
• 1 cup purchased salsa verde (tomatillo salsa)
• 1/3 cup coarsely chopped fresh cilantro
• 3/4 cup all purpose flour
• 3/4 cup yellow cornmeal (preferably whole-grain stone-ground)
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon chili powder
• 3/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 large egg
• 1 tablespoon honey
• 1 1/4 cups (packed) coarsely grated sharp cheddar cheese (about 5 ounces), divided
• Sour cream