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Mexican Pork Pot Pie With Black Beans and Cornbread Crust Recipe

Mexican Pork Pot Pie With Black Beans and Cornbread Crust Recipe

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Mexican Pork Pot Pie With Black Beans and Cornbread Crust

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Ingredients:

Serving

1 onion, chopped
2 tbsp chopped fresh garlic (to taste)
1 small green bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
oil , as needed
1 1/2 lbs ground pork
1 (16 oz) can tomato sauce
2 tbsp tomato paste
1 (10 oz) bag frozen corn, thawed
1 (14 oz) can black beans, drained
1 tbsp cumin
1/2 tsp allspice
2 -4 tbsp chili powder
2 tbsp worcestershire sauce
1 tsp tabasco sauce (or to taste)
1 tbsp yellow cornmeal ( heaping)
seasoning salt
pepper
1 cup flour
1 cup yellow cornmeal
3 tbsp sugar (can use white or brown )
2 tsp baking powder
1/4 tsp salt
4 tbsp melted butter
3/4 cup half-and-half or 3/4 cup milk
1 large egg
1 cup grated cheddar cheese
1 (4 oz) can green chili peppers ( just throw in the whole can with juice)

Directions:

Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
Spoon the mixture into prepared baking dish.
To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
Add in melted butter, milk and egg; stir until JUST combined.
Add in grated cheese and chili peppers.
Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1256.5 Kcal (5261 kJ)
Calories from fat	915.24 Kcal
		% Daily Value*
Total Fat	101.69g	156%
Cholesterol	168.98mg	56%
Sodium	1114.86mg	46%
Potassium	1112.22mg	24%
Total Carbs	62.7g	21%
Sugars	9.45g	38%
Dietary Fiber	7.81g	31%
Protein	25.54g	51%
Vitamin C	39.5mg	66%
Vitamin A	0.6mg	21%
Iron	13.5mg	75%
Calcium	416.8mg	42%

Amount Per 100 g
Calories	374.85 Kcal (1569 kJ)
Calories from fat	273.04 Kcal
		% Daily Value*
Total Fat	30.34g	156%
Cholesterol	50.41mg	56%
Sodium	332.6mg	46%
Potassium	331.81mg	24%
Total Carbs	18.71g	21%
Sugars	2.82g	38%
Dietary Fiber	2.33g	31%
Protein	7.62g	51%
Vitamin C	11.8mg	66%
Vitamin A	0.2mg	21%
Iron	4mg	75%
Calcium	124.3mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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