12919 Serves 12 Wed Aug 06 08:11:32 -0700 2008 Thu Feb 05 18:34:35 -0800 2009 Licensed http://www.chow.com/recipes/12919 Fri, 06 Feb 2009 02:34:35 GMT This dish is an urban version of the traditional green corn and pork tamale, made by replacing the stuffing, wrapping, and steaming process with a baked layered casserole. A coarse purée of fresh sweet corn substitutes for the masa harina normally used to make tamales. The pork picadillo filling is made from the meat of braised thick pork ribs rather than the more traditional pork shoulder.

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Brown the pork ribs in 1 tablespoon [15 mL] of the lard or oil in a large skillet. Add the stock and braise the ribs, covered, until very tender, about 2 hours.

Drain the meat. Reserve and chill the cooking liquid, removing the layer of chilled pork fat. Cool the ribs, remove the bones, and finely chop the meat. Reserve.

Heat the remaining 2 tablespoons [30 mL] of the oil or lard and sauté the pork loin until lightly browned.

Add the onion and garlic and sauté until translucent. Add the tomatoes, olives, raisins, mustard, salt, and sugar. Simmer for 10 minutes.

Add the reserved chopped pork rib meat and simmer 5 minutes more. Allow to cool to room temperature and reserve. (The picadillo can be made 1 day in advance.)

Sauté the chopped fresh corn in the butter until it begins to soften. Season with salt and pepper and allow to cool.

Stir in the beaten eggs and cheese and mix well.

Place half of the corn mixture in a greased 10-inch [25-cm] glass baking dish or 12 individual ramekins, followed by the picadillo mixture, adding some of the reserved cooking liquid from the ribs if the picadillo mixture is not moist. Top with the remainder of the corn mixture.

Smooth the surface with a spatula and decorate the top with the slices of green and red bell pepper.

Brush the surface with melted butter and bake at 375°F [190°C] for 30 minutes, or until golden brown on top and the interior is set.

Slice the torte into 12 portions and serve hot or warm.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1½ pounds [675 g] country-style pork ribs, dusted with salt and pepper to taste

]]> 3 tablespoons [45 mL] lard or oil

]]> ½ cup [120 mL] rich chicken stock

]]> 8 ounces [225 g] pork loin, minced

]]> 1 onion, diced

]]> 2 garlic cloves, minced

]]> 2 tomatoes, chopped

]]> ¼ cup [60 mL] pimiento-stuffed olives

]]> ½ cup [120 mL] raisins, soaked for 10 minutes in hot chicken stock and drained

]]> 2 tablespoons [30 mL] prepared mustard

]]> Salt to taste

]]> 1 tablespoon [15 mL] sugar

]]> 8 medium ears of fresh corn, kernels removed and coarsely chopped

]]> 2 tablespoons [30 mL] butter

]]> Salt and pepper to taste

]]> 3 eggs, beaten

]]> 4 ounces [110 g] farmer's cheese, grated

]]> 1 green bell pepper, sliced into strips

]]> 1 red bell pepper, sliced into strips

]]> Melted butter, for glazing

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