Southwestern Potpie with Cornmeal Biscuits Recipe

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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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Southwestern Potpie with Cornmeal Biscuits Recipe

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Publisher Photo
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
Featured In: Top 10 Potpie Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + simmering Bake: 15 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + simmering Bake: 15 min. + standing

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 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Potpie with Cornmeal Biscuits in Country Woman February/March 2010, p31

Nutritional Facts

1 each: 351 calories, 12g fat (5g saturated fat), 40mg cholesterol, 822mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 19g protein.

  • 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
  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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Potpie with Cornmeal Biscuits in Country Woman February/March 2010, p31

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Reviews forSouthwestern Potpie with Cornmeal Biscuits

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aga owner User ID: 4757896 119778
Reviewed Jan. 30, 2014

"I brought this to a party, and it was a huge success! The only change I made, and this was only because I had to transport it from home to someone else's house, was I took a shortcut and used Pillsbury Grand Biscuits, which I put on top and baked in my hostess' oven when it was time to serve the entree's. I got a whole lot of compliments! I will definitely make it again at home with cornmeal biscuits!"

MY REVIEW
antiem1947 User ID: 7414172 119777
Reviewed Sep. 26, 2013

"My family like it but I had to omit the cinnamon n. Jalapeños but otherwise it was Delish"

MY REVIEW
mkaskela User ID: 6061564 119759
Reviewed Sep. 4, 2013

"Loved this! I cut the biscuits into stars & the kids really ate it up:)"

MY REVIEW
E.Smith User ID: 5540718 109662
Reviewed Apr. 2, 2011

"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!!"

MY REVIEW
Carol Davis User ID: 2035964 171018
Reviewed Mar. 26, 2011

"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."

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