Southwestern Potpie with Cornmeal Biscuits is a hearty and flavorful dish that combines the vibrant flavors of the Southwest with a comforting potpie concept. This dish features tender cubes of pork loin, along with a variety of ingredients like jalapeno, garlic, tomatoes, corn, pinto beans, and green chilies, seasoned with cumin, chili powder, and a hint of cinnamon. The potpie is then topped with cornmeal biscuits, adding a delicious and rustic twist to the classic comfort food. With its bold flavors and satisfying textures, this Southwestern Potpie is a delightful and satisfying meal.

PREP: 35 MIN. + SIMMERING

BAKE: 15 MIN. + STANDING

MAKES: 12 SERVINGS

INGREDIENTS

• ¼ cup all-purpose flour
• 1½ 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 (14½ ounces) diced tomatoes, undrained
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ to ½ teaspoon ground cinnamon
• 1 can (15¼ ounces) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies

FOR CORNMEAL BISCUITS:

• 3 cups biscuit/baking mix
• ¾ cup cornmeal
• ½ cup shredded cheddar cheese
• 4½ teaspoons sugar
• 1 cup 2% milk

INSTRUCTIONS

1. Place the flour in a large resealable plastic bag.
2. Add the cubed pork, a few pieces at a time, to the bag and shake to coat the pork with flour.
3. In a Dutch oven, melt the butter over medium heat.
4. Brown the pork cubes in batches in the melted butter.
5. Remove the browned pork from the Dutch oven and set it aside.
6. In the same Dutch oven, sauté the chopped jalapeno pepper and minced garlic in the pork drippings for 1 minute.
7. Stir in the beef broth, diced tomatoes (undrained), ground cumin, chili powder, cinnamon, and the browned pork.
8. Bring the mixture to a boil.
9. Reduce the heat, cover the Dutch oven, and simmer for 1 hour or until the pork is tender.
10. Add the drained whole kernel corn, rinsed and drained pinto beans, and chopped green chilies to the pork mixture.
11. Heat the mixture through.
12. Transfer the pork and vegetable mixture to a greased 13×9-inch baking dish.
13. In a large bowl, combine the biscuit/baking mix, cornmeal, shredded cheddar cheese, and sugar.
14. Stir in the milk just until moistened.
15. Turn the dough onto a lightly floured surface and knead it 8-10 times.
16. Pat or roll out the dough to a ½-inch thickness.
17. Cut the dough with a floured 2½-inch biscuit cutter.
18. Arrange the biscuit rounds over the pork and vegetable mixture in the baking dish.
19. Bake the potpie at 400°F (200°C) for 15-18 minutes or until the cornmeal biscuits turn golden brown.
20. Allow the Southwestern Potpie with Cornmeal Biscuits to stand for 10 minutes before serving. This allows the flavors to meld and the dish to set slightly.
21. Serve the potpie while it’s still warm and enjoy the comforting flavors of the Southwest with the delicious cornmeal biscuits.

NOTE:

• The Southwestern Potpie with Cornmeal Biscuits combines the warmth of a comforting potpie with the bold and vibrant flavors of the Southwest. It’s a satisfying and delicious dish that brings together tender pork, flavorful spices, and a rustic cornmeal biscuit topping for a truly delightful meal.