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    You are in: Home / Recipes / 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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Kittencalskitchen's Note:

    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. 1
      Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
    2. 2
      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).
    3. 3
      Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
    4. 4
      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.
    5. 5
      Spoon the mixture into prepared baking dish.
    6. 6
      To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
    7. 7
      Add in melted butter, milk and egg; stir until JUST combined.
    8. 8
      Add in grated cheese and chili peppers.
    9. 9
      Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
    10. 10
      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.
    11. 11
      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.

    Ratings & Reviews:

    • on January 20, 2014


      the liquid in every store bought salsa is very different. you should drain your salsa a bit. the "corn bread /jiffy crust" is better made with real corn meal and the other ing. the crust was mushy and the liquid from all other ing. was not cooked. I cooked it over time. this is a really poor example of how to cook simple and healthy. So many things from a can drives the sodium level up 10 fold! on the other hand it could be really nice with better ing. Be aware of the liquid in all items even if you drain them ( I drained for two hours and let everything come to room temp) still far tooooooooo much liquid. MAKE your own corn topping

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    • on April 03, 2013


      We loved this recipe. I have tried other recipes similar in concept, but this one is by far the best. As it is plenty for my family for at least two nights, I divided the meat filling into two 8x8 pans and then topped with 1/2 recipe of cornbread just prior to baking each. Fresh cornbread is so much better than leftover! Excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2010


      Great Mexican dish. I made half a recipe and we still have 2 servings left. Loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    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

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