Pork Potpie with Cornbread Crust

Name: Pork Potpie with Cornbread Crust
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Southern
Ingredients: 2 teaspoons double-acting baking powder; 113 grams green chile peppers, drained and chopped; 340 grams tomato sauce; 1 Tbsp chili powder; 1 large egg, beaten lightly; 237 milliliters all-purpose flour; 283 grams package frozen corn, thawed; 237 milliliters diced green bell pepper; 1 Tbsp ground cumin; 680 grams lean ground pork; 177 milliliters milk; 118 milliliters grated monterey jack; 237 milliliters diced onion; 1 slice Serving suggestion: composed salad of red onions, orange segments, and avocado; 6 servings Salt and freshly ground black pepper; 3 Tbsps sugar; 2 Tbsps tomato paste; 3 Tbsps unsalted butter, melted and cooled; 2 Tbsps vegetable oil; 237 milliliters yellow cornmeal; 1 Tbsp yellow cornmeal

You can never have too many main course recipes, so give Pork Potpie with Cornbread Crust a try. This recipe makes 6 servings with 754 calories, 32g of protein, and 42g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have salt and pepper, chile peppers, tomato sauce, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.

Instructions

Make the pork mixture: In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened.

Ingredients you will need

Bell Pepper

Onion

Pork

Cooking Oil

Equipment you will use

Frying Pan

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 sauce and paste, corn, cumin, chili powder, and cornmeal, season with salt and black pepper, to taste, and simmer the mixture, stirring occasionally, for 30 minutes. 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.

Ingredients you will need

Salt And Pepper

Chili Powder

Tomato Sauce

Cornmeal

Cumin

Corn

Pork

Make the topping: Into a bowl sift together the flour, cornmeal, sugar, and baking powder, add the butter, milk, and egg, and stir the batter until it is just combined. Stir in the monterey jack and the chile peppers and drop the batter by the large spoonfuls around the edge of the casserole.

Ingredients you will need

Baking Powder

Chili Pepper

Monterey Jack Cheese

Cornmeal

Butter

All Purpose Flour

Sugar

Milk

Egg

Equipment you will use

Bowl

Bake the potpie in the middle of a preheated 400 degree F. oven for 10 minutes, reduce the heat to 350 degrees F, and bake the potpie for 30 minutes more.

Equipment you will use

Oven

Serve hot, with a composed salad.

Equipment

Frying Pan

Bowl

Oven

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Fess Parker Santa Barbara Riesling. It has 4 out of 5 stars and a bottle costs about 9 dollars.