INGREDIENTS

  • 6 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped red bell peppers (stemmed and seeded)
  • 2 cups chopped poblano peppers (stemmed and seeded)
  • 3 large jalapenos, stemmed, seeded and chopped
  • 1 tablespoon chopped fresh sage or
  • 4 teaspoons dried sage
  • 1 1/2 tablespoons dried oregano
  • 6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
  • 3/4 cup chopped fresh cilantro
  • 1 1/2 cups crumbled corn chips (tostadas)
  • 1 1/2 cups frozen corn kernels , thawed
  • 3 cups chicken stock
  • 1 1/4 cups canned cream-style corn
  • 1 dozen pork tamales, unwrapped, chopped in 1-inch chunks
  • salt and pepper

DIRECTIONS

  1. Melt butter in heavy large skillet over medium heat.
  2. Add onions, bell peppers, all chiles, sage and oregano.
  3. Sauté until vegetables are tender.
  4. Transfer to a bowl with corn bread.
  5. Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
  6. Add tamales at the end and do not break up.
  7. Salt and pepper to taste.
  8. If stuffing is too dry, add a little melted butter.
  9. Place dressing in a buttered 9-inch-by-13-inchbaking pan.
  10. Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
  11. Remove foil and bake another 15 minutes, until brown.