The stuffed‑crust pizza was popularized by Richie Bees in Albuquerque, blending the traditional New Mexican red‑chili pork tamale flavor with the familiar format of pizza. It reflects the region’s love for bold chilies, corn‑based masa, and creative fusion dishes that celebrate local ingredients.

In New Mexico, red chili pork is often made with pork shoulder simmered in a sauce of roasted guajillo and ancho chilies, cumin, oregano, and vinegar. Some variations add roasted garlic or a touch of chocolate, but the core flavor profile remains smoky, slightly sweet, and mildly spicy.

Traditionally it is served hot, sliced into wedges, with the stuffed crust providing a surprise bite of tender red‑chili pork. It is often enjoyed with a cold beer or a glass of New Mexican wine, and diners may sprinkle extra fresh Hatch chilies on top for extra heat.

While not tied to a specific holiday, the pizza is a popular menu item at local festivals, sports gatherings, and casual family meals in New Mexico, especially when celebrating the state’s famous chile harvest season.

It combines two beloved foods—tamales and pizza—into one dish, using a corn‑masa crust that honors New Mexican culinary heritage while adding the novelty of a pork‑filled crust. The bold red‑chili pork filling sets it apart from typical cheese‑filled crusts.

Common errors include over‑crowding the pot when browning pork (which prevents proper caramelization), under‑hydrating the masa dough (leading to cracks), and not sealing the stuffed edge tightly, which can cause the filling to leak during baking.

Masa harina provides the authentic corn flavor and texture associated with New Mexican tamales. It also creates a naturally gluten‑free crust that pairs perfectly with the spicy red‑chili pork, delivering a unique bite compared to a wheat‑based dough.

Yes, the sauce can be prepared up to 24 hours in advance. Cool it to room temperature, then refrigerate in an airtight container. Reheat gently on the stovetop before shredding the pork and assembling the pizza.

The pork should be very tender and easily pull apart with a fork, creating a shredded, moist texture. The sauce should be glossy and thick enough to coat the meat without being watery.

The crust will be golden‑brown and firm to the touch, the cheese melted and bubbly, and the stuffed edge will feel hot and the pork filling should be steaming. A quick skillet finish ensures the bottom is crisp.

The YouTube channel Sam The Cooking Guy focuses on approachable, often unconventional home‑cooking recipes that blend humor with clear, step‑by‑step instructions, covering a wide range of cuisines and creative twists on classic dishes.

Sam The Cooking Guy brings a laid‑back, experimental attitude to New Mexican dishes, emphasizing bold flavors and daring mash‑ups—like a tamale‑stuffed pizza—while many other channels stick to more traditional, recipe‑by‑recipe presentations.