PACOIMA TAMALE PIE
1 1/4 pound pork cushion (pork lion) meat, 1 large yellow onion, chopped in quarters, 2 garlic cloves, 4 dried California chili pods. Add everything to a large heavy pot. Add all the ingredients. Make sure there is enough liquid to cover the meat. Bring the pot to a boil, reduce to a simmer and cook until the meat crumbles when you twist it with a fork. Allow to cool, remove the meat from the pot and shred the meat with a fork. Add 1/2 cup black olives, sliced, 1 (12 oz.) can whole kernel corn, drained. Pour everything into a large cast iron skillet.
TOPPING: 1 1/2 cup cheddar cheese, shredded, 1/2 cup Monterey jack cheese, shredded, 3/4 cup yellow cornmeal. 2 cups of the broth you cooked the meat in, 2 tablespoons lard. In a saucepan, add the cornmeal and meat broth. Stir until the cornmeal mixture thickens. Add the lard and continue to stir until the lard melts, Spoon the cornmeal mixture over the meat and bake at 375 degrees for 40 minutes. Remove pie from oven, add cheese on top of the pie, return to oven and cook until the cheese melts.
Serve with chopped cilantro leaves, slices of fresh jalapeno peppers, sour cream, Cacique cheese and shredded cabbage.