1 hr 10 mins
The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!
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- 1 onion, chopped
- 2 tablespoons 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 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 (10 ounce) bag frozen corn, thawed
- 1 (14 ounce) can black beans, drained
- 1 tablespoon cumin
- 1/2 teaspoon allspice
- 2 -4 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce (or to taste)
- 1 tablespoon yellow cornmeal (heaping)
- seasoning salt (can use white salt)
CORN BREAD CRUST
- 1 cup flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar (can use white or brown)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons melted butter
- 3/4 cup half-and-half or 3/4 cup milk
- 1 large egg
- 1 cup grated cheddar cheese or 1 cup monterey jack cheese
- 1 (4 ounce) can green chili peppers (just throw in the whole can with juice)
- 1Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
- 2For 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).
- 3Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
- 4Stir 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.
- 5Spoon the mixture into prepared baking dish.
- 6To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
- 7Add in melted butter, milk and egg; stir until JUST combined.
- 8Add in grated cheese and chili peppers.
- 9Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
- 10If 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.
- 11Bake 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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Nutritional Facts for Mexican Pork Pot Pie With Black Beans and Cornbread Crust
Serving Size: 1 (473 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 884.0
- Calories from Fat 399
- Total Fat 44.3 g
- Saturated Fat 20.4 g
- Cholesterol 193.2 mg
- Sodium 1038.0 mg
- Total Carbohydrate 76.9 g
- Dietary Fiber 10.7 g
- Sugars 13.5 g
- Protein 48.0 g