1 1/2 cups all-purpose flour
1/4 cup all-purpose flour for rolling out dough
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon salt, kosher or rough sea salt.
1 tablespoon chile powder blend
6 ounces butter, cut into 1/2- inch pieces
2 eggs
1/4 cup corn meal
1 cup Monterey jack cheese, shredded
1 jalapeno minced, without seeds
1 tablespoon red bell pepper, minced
1 pound pork butt /shoulder, 1-nch cubes. Alternately beef shanks
2 tbsp vegetable oil or lard
2 white onions, finely chopped
2 fresh poblano chiles cut in medium dice
15 cloves garlic, minced
2 cups of yucca, peeled and medium dice.
4 tomatillos (2 cups)
2 cups orange juice
12 ounces dark Mexican beer or wine of your choice
1 tbsp cumin
1 cup cilantro leaves, not chopped
2 tbsp lime juice, fresh
In a medium bowl sift together the 1.5 cups flour, corn meal, sugar, baking powder. In a food processor fitted with a plastic blade (metal will do) cream the butter and eggs until smooth. Add and pulse just to incorporate the corn, cheese, jalapenos and peppers.
Add the flour mixture and puree just until well incorporated. Wrap in a plastic bag and refrigerate for 20 minutes.
On a large work surface dusted with the 1/4 cup of dusting flour roll out the dough to 1/4 inch thickness. if dough is too tacky, fold in some flour, 2 Tbs at a time
Cut to fit on top of your bowls just to the edges. Carefully place on top of your stews and bake at 375° for 20 minutes or until golden brown.
In a heavy bottomed pot with a tight-fitting lid on medium-high heat, sear the pork in oil or lard, browning the meat.
Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and pepper to the pot and cook until the onions are carmelized to a nice golden brown, stir frequently. Add the garlic and cook for another two minutes.
Add the yuca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn down the heat to simmer and cover. Stir occasionally for 2 hours. The stew should be thick. During the last 10 minutes stir in the cilantro. Add water if it gets too dry. Divide among several individual or a larger pie plate or refrigerate for later use.
Top each bowl with a disc of the crust and bake at 375° for 20 minutes. Top with sour cream, salsa, or both.
Calories:
Crust 2500 calories
Filling 2400 calories
So for 4 people it would amount to 1225 calories per person
