Southwestern Potpie with Cornmeal Biscuits Recipe

Ingredients

  • BISCUITS:
  • 3 cups biscuit/baking mix
  • ¾ cup cornmeal
  • ½ cup shredded cheddar cheese
  • 4-½ teaspoons sugar
  • 1 cup 2% milk
  • ¼ cup all-purpose flour
  • + 12 more ingredients
    • 1-½ pounds boneless pork loin roast, cut into ½-inch cubes
    • 2 tablespoons butter
    • 1 jalapeno pepper, seeded and chopped
    • 2 garlic cloves, minced
    • 2 cups beef broth
    • 1 can (14-½ ounces) diced tomatoes, undrained
    • 1 teaspoon ground cumin
    • ½ teaspoon chili powder
    • ¼ to ½ teaspoon ground cinnamon
    • 1 can (15-¼ ounces) whole kernel corn, drained
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 1 can (4 ounces) chopped green chilies

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 the same pan, saute jalapeno and garlic in the drippings for 1 minute. Stir in the broth, tomatoes, cumin, chili po...

View full recipe at SpringPad

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