Chili Tamale Bowls

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1187
FAT
222%
CHOL
94%
SOD
21%

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Ingredients for 4 servings

3 ancho chili peppers, seeds and stems removed

1 quart chicken stock, divided

2 tablespoons extra virgin olive oil (EVOO)

2 pounds ground pork

1 tablespoon ground cumin (a palmful)

1 tablespoon ground coriander

1 tablespoon smoked sweet paprika

2 pinches cinnamon

A pinch of ground cloves

Salt and black pepper

1 onion, finely chopped

4 cloves garlic, finely chopped

1/4 cup tomato paste

1 cup lager beer

1 1/2 cups whole milk

1 cup quick-cooking polenta

2 tablespoons butter

1 rounded tablespoon honey or agave syrup

2 cups shredded Pepper Jack or other soft melting cheese

Suggested garnish: wedges of lime, fresh chopped cilantro, thinly sliced scallions

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