Ingredients
1 can (15-1/4 ounces) whole kernel corn2 cups masa harina1 can (14-1/2 ounces) chicken broth2 tablespoons butter, melted1 large egg, lightly beaten2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces1 medium onion, chopped1 can (16 ounces) refried beans2 dried Anaheim chiles, chopped2 dried ancho chiles, chopped3 ounces Mexican or semisweet chocolate, grated1/3 cup orange juice2 tablespoons lime juice1 tablespoon garlic powder3 teaspoons cumin seeds, toasted and crushed3/4 cup minced fresh cilantro, optional1 jalapeno pepper, seeded and chopped, optional2 cups shredded cheddar cheese
Preparation
Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside.
In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn and, if desired, cilantro and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°.
Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese.
Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.
