Lunch: Pork Tamale Potpie with Corn Bread Crust

Ingredients

1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons vegetable oil
1 1/2 pounds lean ground pork
a 12-ounce can tomato sauce
2 tablespoons tomato paste
a 10-ounce package of frozen corn, thawed
1 tablespoon ground cumin
1/2 teaspoon ground allspice
2 teaspoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco plus additional to taste
1 tablespoon yellow cornmeal

Instructions

In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.

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