LCBO Food & Drink Holiday 2025

TAMALE-STYLE PIE WITH SMOKY & SPICY PULLED PORK

3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice 11/2 cups (375 mL) shredded mozzarella cheese 11/2 cups (375 mL) shredded old white cheddar cheese 1 cup (250 mL) full-fat sour cream 2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional) 1. Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. 2. Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice. 3. Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.

2. Season pork steaks generously with salt and pepper. Using same Dutch oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat. Working in two batches, if necessary, sear pork until deeply browned, about 4 minutes per side. Transfer to a large plate. 4. Drain chilies and place in a blender with tomatoes, onion, garlic, cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt. 5. Return pork to Dutch oven and pour chili sauce overtop—pork should be mostly sub merged; add a splash more broth, if necessary. Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 21/2 to 3 hours. 6. Remove pork from oven. Transfer meat to a large baking pan. Using tongs or two forks, shred meat, discarding bone, extra fat and cartilage. Stir meat back into sauce. 7. Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan, cut sides down. Flatten with palm of hand. Broil in top third of oven until nicely charred, about 4 minutes. Flip and broil for another 3 to 4 minutes. Transfer to a cutting board and cut into small dice. Add peppers to pot with pork along with green onions and corn. Stir to combine. Taste and adjust seasoning. 8. Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish. 9. Add enough pork mixture until it’s three quar ters full, saving rest (covered and refrigerated) for another use. 10. For the cornbread topping, whisk flour, cornmeal, sugar, baking powder and salt in a large mixing bowl until combined. Stir in cheese to distribute evenly. Set aside. 11. In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour wet ingredients into dry and mix gently with a silicone spatula until just combined—do not overmix! 12. Top pork with spoonfuls of batter and spread evenly. Bake until lightly golden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.) 13. Cool 15 minutes, then spoon onto plates and serve with garnishes, if using. 3. Preheat oven to 325°F (163°C).

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavours. SMOKY & SPICY PULLED PORK 2 medium-size dried ancho chilies, stemmed, seeded 3 small to medium-size dried guajillo chilies, stemmed, seeded 4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around bone Fine sea salt and freshly ground pepper to taste 1 tbsp (15 mL) canola oil, plus more for greasing pan 1 can (796 mL) diced tomatoes 1 medium-size yellow onion, cut into chunks 4 large cloves garlic, peeled, roughly chopped 1 tbsp (15 mL) cumin 2 chipotle peppers in adobo 1 tbsp (15 mL) packed light brown sugar 1 cup (250 mL) unsalted chicken broth, plus more as needed 2 green peppers, halved lengthwise, stemmed, seeded 1 bunch green onions, trimmed, thinly sliced 2 cups (500 mL) frozen corn Chopped cilantro, sour cream, pickled onions and sliced avocado for serving (optional) CORNBREAD TOPPING 11/2 cups (375 mL) all-purpose flour 3/4 cup (175 mL) cornmeal 1/2 cup (125 mL) sugar 1 tbsp (15 mL) baking powder 3/4 tsp (4 mL) salt 11/2 cups (375 mL) shredded extra sharp cheddar 1 cup (250 mL) 2% milk 1/2 cup (125 mL) canola oil 2 large eggs 1/4 cup (60 mL) butter, melted, slightly cooled 1. For the pulled pork, dry toast ancho and guajillo chilies in a large Dutch oven over medium heat, turning occasionally, until fragrant and slightly darkened, 2 to 3 minutes. Transfer to a bowl and cover with hot water. Soak until softened, about 15 minutes.

4. When meat mixture is done, stir in rice. Taste and adjust seasoning.

5. Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

6. Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozza rella and cheddar together in a bowl, then sprinkle over casserole. 7. Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.

8. Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

9. Remove casserole from oven and rest for 10 minutes. Cut into pieces and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.

Serves 6 to 8

Serves 8

159

HOLIDAY 2025 ————————