Pork Green Chile Corn Moussaka

While this delicious pork green chile baked layer of goodness has nothing to do with the traditional eggplant baked Moussaka from Greece, the texture and timber reminded me just a bit of the sweet and savory dish.

 

The English name for moussaka was borrowed from Greek mousakás (μουσακάς) and from other Balkan languages, all borrowed from Ottoman Turkish, which in turn borrowed it from Arabic musaqqa‘a (مسقعة), literally “that which is fed liquid”. The word was first attested in English in 1862, written mùzàkkà.

 

No eggplant is involved in this recipe, nor is there potato.

However, the texture (and timber), as I previously mentioned reminded me of my moussaka-consuming days in Athens and the Greek aisles.

Boy, it’s been a while.

 

You’ll adore the seasoned white cornmeal crust, the roasted corn salsa and cream cheese layer, the green chile pork, and the cheese to the top. 

 

It’ll be like you’re taking a Latin American vacation with someone of a Middle Eastern theme. 

 

Enjoy: Pork Green Chile Corn Moussaka.

 

Pork Green Chile Corn Moussaka 

4 Tbs. butter
1 1/2 cup water
3/4 cup white cornmeal 
sea salt and pepper

2 cups roasted corn salsa**
1 cup cream cheese, softened

24 oz. Stokes Green Chile Sauce with Pork
12 oz. sharp cheddar cheese, shredded

fresh cilantro

 

Preheat the oven to 425 degrees.

 

In a small saucepan, melt the butter and add the water, cornmeal, and salt and pepper. 

 

Bring to a boil and stir constantly until smooth and thick.

 

Transfer to an 8×8″ square baking pan and smooth into a full layer.

 

Meanwhile, stir together the corn salsa, and warmed (room temperature) cream cheese until well combined.

Spread over the cornmeal mix.

 

Layer the green chile on top and then the shredded cheese.

 

Bake for 15-20 minutes, until the cheese is melted and bubbly.

 

Remove from the oven and cool. Top with cilantro once the casserole has cooled and set and is ready to slice!

 

**Roasted Corn Salsa
2 cups yellow corn kernels
1/4 cup red onion, diced
1/4 cup green chiles
1 Tbs. olive oil
sea salt and pepper

 

Preheat the oven to 425 degrees.

Toss all the ingredients together and roast on a parchment-lined baking sheet until the corn begins to char.

Remove from oven and cool.