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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 cornbread twists gives it a lovely look.—Joan East of Leawood, Kansas
  • Total Time
    Prep: 45 min. Bake: 10 min. + standing
  • Makes
    12 servings

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 cornbread or plain 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 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 13x9-in. baking dish coated with cooking spray.
  • Roll out cornbread 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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