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Southwestern Potpie with Cornmeal Biscuits Recipe

Southwestern Potpie with Cornmeal Biscuits Recipe photo by Taste of Home

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My Southwestern-inspired potpie—full of sweet and spicy pork, corn, beans and chilies—is a sure-fire winner for any gathering. The cornmeal gives the biscuits a little extra crunch.—Andrea Bolden, Unionville, TN

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Southwestern Potpie with Cornmeal Biscuits Recipe

Prep: 35 min. + simmering Bake: 15 min. + standing

Yield: 12 Servings

95 15 110

Ingredients

1/4 cup all-purpose flour
1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes
2 tablespoons butter
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cinnamon
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
BISCUITS:
3 cups biscuit/baking mix
3/4 cup cornmeal
1/2 cup shredded cheddar cheese
4-1/2 teaspoons sugar
1 cup 2% milk

Directions

Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in butter in batches. Remove and set aside.
In the same pan, saute jalapeno and garlic in the drippings for 1 minute. Stir in the broth, tomatoes, cumin, chili powder, cinnamon and pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender.
Add the corn, beans and chilies; heat through. Transfer to a greased 13-in. x 9-in. baking dish.
In a large bowl, combine the biscuit mix, cornmeal, cheese and sugar; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Arrange over meat mixture. Bake at 400° for 15-18 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup meat mixture with 1 biscuit equals 351 calories, 12 g fat (5 g saturated fat), 40 mg cholesterol, 822 mg sodium, 42 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Southwestern Potpie with Cornmeal Biscuits in Country Woman February/March 2010, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Southwestern Potpie with Cornmeal Biscuits

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Reviewed on Apr. 02, 2011 by E.Smith

Sooo delicious! I only put some of the buscuits on the top and just baked the rest on a cookie sheet. Definitely making this one again!!

Reviewed on Mar. 26, 2011 by Carol Davis

Very good flavor. I would make less of the biscuits, as they soaked up so much of the juices. I made a half recipe of the biscuits which still made 8 generous biscuits and that seemed to work with the amount of meat and vegetables.