Red Chili Pork Tamale Stuffed-Crust Pizza

Steps

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1. 1
   Cut pork shoulder into approximately 1.5-inch cubes. Season with kosher salt and black pepper, then toss to coat.
   ▶ ≈2:03
2. 2
   Heat oil in a pot and brown the pork cubes in batches, cooking just until the outside is browned for flavor. You do not need to cook through at this stage.
   ▶ ≈3:11
3. 3
   Once all pork is browned, reduce heat. Add garlic cloves and toast for about 30 to 45 seconds.
   ▶ ≈4:12
4. 4
   Add seeded guajillo and ancho chiles to the pot. Toast briefly to enhance their flavors.
   ▶ ≈4:32
5. 5
   Remove from heat. Pour water over the chiles and let simmer gently to soften them for blending into sauce.
   ▶ ≈4:46
6. 6
   Blend softened chiles with garlic and some of the cooking liquid. Add cumin, oregano, apple cider vinegar, a hint of sugar, and chicken stock. Blend until smooth.
   ▶ ≈5:06
7. 7
   Return pork and any accumulated juices to the pot with the red chile sauce. Gently fold to coat all pieces evenly.
   ▶ ≈5:46
8. 8
   Maintain a gentle simmer, uncovered, stirring every 5 to 10 minutes for 30 to 45 minutes until pork becomes very tender and easily shredded with fingers. Total time approximately 1.5 to 1 hour 45 minutes.
   ▶ ≈6:05
9. 9
   Once pork is tender, remove enough for the pizza stuffed crust filling. Shred the pork into fine strands.
   ▶ ≈6:34
10. 10
    Prepare a simple pizza sauce by combining crushed tomatoes, olive oil, salt, and pepper. Keep it minimal—avoid oregano and basil to balance the New Mexico-inspired flavors.
    ▶ ≈7:13
11. 11
    Combine 1 cup of masa, baking powder, and kosher salt. Mix well. Add warm water and 1 tablespoon olive oil, stirring until the mixture resembles Play-Doh consistency.
    ▶ ≈7:35
12. 12
    Place masa dough on parchment paper and flatten slightly. Cover with another sheet of parchment and roll out to approximately 1/8-inch thickness.
    ▶ ≈8:09
13. 13
    Arrange shredded red chili pork around the edge of the dough to create a border for the stuffed crust.
    ▶ ≈8:37
14. 14
    Fold the dough edge up and over the pork filling to seal it inside the crust. Trim excess as needed to shape neatly.
    ▶ ≈9:01
15. 15
    Preheat oven to 425°F. Place pizza on a baking sheet and par-bake for about 5 to 6 minutes to firm up the crust slightly before topping.
    ▶ ≈9:32
16. 16
    Spread a modest amount of pizza sauce over the par-baked crust—do not overload.
    ▶ ≈9:58
17. 17
    Distribute mozzarella cheese evenly over the sauce.
    ▶ ≈10:05
18. 18
    Sprinkle diced Hatch green chiles generously over the cheese. You cannot have too many.
    ▶ ≈10:20
19. 19
    Arrange a generous layer of pepperoni. It will look like a lot, but the pepperoni shrinks significantly and cups up during baking, concentrating flavor.
    ▶ ≈10:39
20. 20
    Return to oven at 500°F and bake for about 10 to 12 minutes until cheese is melted and crust edges are golden. If the bottom is not crispy enough, finish on a flat griddle for a few minutes.
    ▶ ≈11:08
21. 21
    Let cool briefly, then slice and serve. The stuffed crust will reveal layers of shredded red chili pork within a soft, flavorful interior.
    ▶ ≈11:56