Lunch: Barbecued Pork Potpie Recipe

Ingredients

1 cup chopped onion
1 cup chopped sweet red pepper
1 large Anaheim pepper, seeded and chopped
3/4 cup finely chopped celery
2 garlic cloves, minced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup white wine vinegar
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 bottle (12 ounces) chili sauce
3 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
6 cups cubed cooked pork loin roast (2 pounds)
1 tube (11-1/2 ounces) refrigerated corn bread twists

Instructions

In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes.
Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce and remaining broth to vegetable mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375 ° for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving.

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