Chili Tamale Casserole

Name: Chili Tamale Casserole
Ingredients: 1 can (15-1/4 ounces) whole kernel corn, drained; 2 cups masa harina; 1 can (14-1/2 ounces) chicken broth; 2 tablespoons butter, melted; 1 large egg, lightly beaten; 2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces; 1 medium onion, chopped; 1 can (16 ounces) refried beans; 2 dried Anaheim chilies, chopped; 2 dried Ancho chilies, chopped; 2 ounces Mexican or semisweet chocolate, grated; 1/3 cup orange juice; 2 tablespoons lime juice; 1 tablespoon garlic powder; 2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar; 3 teaspoons cumin seeds, toasted and crushed; 3/4 cup minced fresh cilantro, optional; 2 cups shredded cheddar cheese

"The combination of chilies and chocolate in this casserole from Ralph Stamm of Dayton, Ohio is a good match for the spicy chocolate cinnamon cane sugar. Just a little bit goes a long way to enhance the flavors of his original recipe. —Taste of Home Test Kitchen..."

INGREDIENTS

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1 can (15-1/4 ounces) whole kernel corn, drained

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2 cups masa harina

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1 can (14-1/2 ounces) chicken broth

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2 tablespoons butter, melted

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1 large egg, lightly beaten

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2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces

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1 medium onion, chopped

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1 can (16 ounces) refried beans

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2 dried Anaheim chilies, chopped

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2 dried Ancho chilies, chopped

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2 ounces Mexican or semisweet chocolate, grated

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1/3 cup orange juice

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2 tablespoons lime juice

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1 tablespoon garlic powder

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2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar

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3 teaspoons cumin seeds, toasted and crushed

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3/4 cup minced fresh cilantro, optional

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2 cups shredded cheddar cheese

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