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, Tennessee
- 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
- 3 cups biscuit/baking mix
- 3/4 cup cornmeal
- 1/2 cup shredded cheddar cheese
- 4-1/2 teaspoons sugar
- 1 cup 2% milk
- 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 same pan, saute jalapeno and garlic in drippings 1 minute. Stir in broth, tomatoes, cumin, chili powder, cinnamon and pork. Bring to a boil. Reduce heat; cover and simmer 1 hour or until pork is tender.
- Preheat oven to 400°. Add corn, beans and chilies; heat through. Transfer to a greased 13x9-in. baking dish.
- In a large bowl, combine 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 15-18 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 12 servings.
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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