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1
Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes.
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2
Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes.
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3
Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
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4
Heat 2 tablespoons vegetable oil in a large pot over medium-high heat.
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5
Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
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6
Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat.
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7
Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes.
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8
Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute.
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9
Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos.
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10
Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro.
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11
Pour the mixture into a 3-quart baking dish.
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12
Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl.
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13
Whisk the melted butter, buttermilk and eggs in another bowl.
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14
Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
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15
Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon.
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16
Bake until the filling is bubbling and the topping is golden brown, about 30 minutes.
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17
Let stand 10 minutes before serving.
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18
Photograph by Con Poulos
