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For Pork:
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Place pork in slow cooker, sprinkle with cumin and oregano. Add onion, bay leaf and cover with chicken broth. Cover, cook on low for 4-6 until fork tender. Discard bay leaf, shred and use to make tamale pies.
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For Tamale Pies:
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Preheat oven to 400°. In a large skillet over medium- high heat oil. Add onion, zucchini and sauté until translucent, about 3 minutes, season with cumin, salt and pepper. Stir in shredded pork and salsa verde; stir to combine and heat through. Once heated through remove from heat, set aside. To prepare topping mix masa harina, baking powder and salt in a bowl. Using fingers cut in shortening into dry ingredients, add cilantro and shredded cheese. Slowly pour in warm water or warm chicken broth, stirring to combine.
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Divide shred pork evenly into 4 (10 oz) cast iron skillets or ramekins coated with non-stick cooking spray.
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Top evenly with masa harina, place on baking sheet and bake for 15-18 minutes until masa is golden brown, serve warm garnished with avocado sauce and sliced radishes.