FOR THE PORK MIXTURE
1 c Chopped onion
1 c Chopped green bell pepper
2 tb Vegetable oil
1 1/2 lb Lean ground pork
A 12-ounce can tomato sauce
2 tb Tomato paste
A 10-ounce package of frozen
-corn; thawed
1 tb Ground cumin
1/2 ts Ground allspice
2 ts Chili powder
1 tb Worcestershire sauce
1 ts Tabasco plus additional to
-taste
1 tb Yellow cornmeal
FOR THE TOPPING
1 c All-purpose flour
1 c Yellow cornmeal
3 tb Sugar
2 ts Double-acting baking powder
3 tb Unsalted butter; melted and
-cooled
3/4 c Milk
1 lg Egg; beaten lightly
1/2 c Grated Monterey Jack
A 4-ounce can green chili
-peppers; drained and
-chopped
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, 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.
Make the topping:
Into a bowl sift together the flour, the cornmeal, the sugar, and the
baking powder, add the butter, the milk, and the egg, and stir the batter
until it is just combined. Stir in the Monterey Jack and the chili peppers
and drop the batter by the large spoonfuls around the edge of the
casserole.
Bake the potpie in the middle of a preheated 400°F. oven for 10
minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes
more.
Serves 6.
Yields
1 servings