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Barbecued Pork Potpie

 Barbecued Pork Potpie
I cook a roast the day before—or use leftover pork—when I prepare this hearty casserole. A lattice topping made a refrigerated corn bread twists gives it a lovely look. —Joan East of Leawood, Kansas
12 ServingsPrep: 45 min. Bake: 10 min. + standing

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 large Anaheim pepper, seeded and chopped
  • 3/4 cup finely chopped celery
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup white wine vinegar
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 bottle (12 ounces) chili sauce
  • 3 tablespoons brown sugar
  • 1 ounce unsweetened chocolate, grated
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 6 cups cubed cooked pork loin roast (2 pounds)
  • 1 tube (11-1/2 ounces) refrigerated corn bread twists

Directions

  • In a large nonstick skillet, saute the onion, celery, peppers and
  • garlic in oil until tender. Add cumin and coriander; cook and stir
  • over medium heat for 2 minutes. Add vinegar and cook for 2 minutes.
  • Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate,
  • Worcestershire sauce and remaining broth to vegetable mixture. Bring

2 of 2

Barbecued Pork Potpie (continued)

Directions (continued)

  • to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes,
  • stirring occasionally.
  • Combine cornstarch and reserved broth until smooth; stir into
  • vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or
  • until slightly thickened. Stir in pork. Transfer to a 13-in. x 9-in.
  • baking dish coated with cooking spray.
  • Roll out corn bread dough and cut into strips; twist and place over
  • filling in a lattice design. Bake, uncovered, at 375° for 10-15
  • minutes or until golden brown. Let stand for 15 minutes before
  • serving. Yield: 12 servings.
Nutritional Facts: One serving (2/3 cup) equals 332 calories, 13 g fat (4 g saturated fat), 66 mg cholesterol, 1,058 mg sodium, 28 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1-1/2 fat.