Tex-Mex Chicken Tamale Pie

By Kathleen Isabell

4.0 / 5

40min

3h 15min

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6 pounds bone-in chicken breasts
water to cover
1 (15 ounce) can crushed tomatoes
1 onion quartered
4 tomatillos stemmed, husked, and halved
3 cloves garlic peeled
4 New Mexico dried red chile pods stemmed and seeded
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon dried oregano
½ cup lard
1 cup masa harina
1 (12 ounce) bag shredded Cheddar and Monterey Jack cheese blend