Southwestern Potpie with Cornmeal Biscuits Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Preheat oven to 400°. Add corn, beans and chilies; heat through. Transfer to a greased 13x9-in. baking dish.
- 4. 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.
- 5. 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.
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.
Reviews for Southwestern Potpie with Cornmeal Biscuits
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.