All the flavors of mexican tamales, served as a casserole.
Preheat oven to 400 degrees F.
Grease a 9x13 inch glass baking dish.
Bring broth, 1 tsp salt and 1/4 tsp pepper to a boil in a large sauce pan. Using a whisk, slowly stir in corn meal. Cook and stir over low heat until mixture begins to thicken. Pour mixture into prepared pan.
Cut whole green chilies in half (so they lay flat) and layer over corn meal mixture.
Heat a large saute pan over medium high heat. Brown pork and chorizo.
In a separate pan, saute bell pepper and onion in a little oil until onions are translucent and peppers are soft. Add to meat mixture. Add tomato sauce, diced green chilies, chili powder, cumin and salt and pepper to taste. Stir to combine.
Layer meat filling over whole green chilies. Top with shredded cheese. Bake for 15-20 minutes until cheese is melted and lightly golden browned.
Use Masa Tamale flour for a more authentic tamale taste (available in many grocers or specialty markets)