Porkie's Tex-Mex Bake | Cooking Professionally

Ingredients

• ***For the pork:***
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 (5-pound) Boston butt pork roast, bone-in
• 1/2 cup beef broth
• ***For the crust:***
• 1 1/3 cups all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup butter, melted
• 2 large eggs
• 2 cups frozen corn kernels, thawed
• 1 cup Pepper Jack cheese, shredded
• ***For the filling:***
• 2 tablespoons butter
• 2 poblano peppers, seeded and chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 tablespoon garlic, minced
• 2 (15-ounce) cans green enchilada sauce
• 1 (4-ounce) can chopped green chiles
• 3/4 teaspoon salt
• fresh cilantro, chopped, for garnish