Mexican Pork Pot Pie with Black Beans and Cornbread Crust
Recipe: #8322
February 28, 2013
Categories: Mexican, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day Mothers Day, Potluck, Sunday Dinner, Oven Bake, more
"The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees"
Original is 6 servings
Ingredients
- PORK FILLING
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- CORN BREAD CRUST
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Nutritional
- Serving Size: 1 (400.3 g)
- Calories 979.4
- Total Fat - 48.7 g
- Saturated Fat - 4.7 g
- Cholesterol - 72.3 mg
- Sodium - 263.3 mg
- Total Carbohydrate - 95.9 g
- Dietary Fiber - 14.9 g
- Sugars - 8.6 g
- Protein - 50.5 g
- Calcium - 181.5 mg
- Iron - 6.4 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
Step 2
For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
Step 3
Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
Step 4
Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
Step 5
Spoon the mixture into prepared baking dish.
Step 6
To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
Step 7
Add in melted butter, milk and egg; stir until JUST combined.
Step 8
Add in grated cheese and chili peppers.
Step 9
Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
Step 10
If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
Step 11
Bake in the second-lowest oven rack in a preheated 350 degrees F oven for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.
Tips
- One 4-quart baking dish
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting ground pork, choose a leaner cut for a healthier dish.
- Make sure to choose a jalapeno pepper that is ripe and has a bright green color.
- Instead of ground pork, use ground turkey. This substitution is beneficial because it is a leaner option, which will help to reduce the fat content of the dish.
- Instead of yellow cornmeal, use whole wheat flour. This substitution is beneficial because it will provide more fiber and nutrients than the cornmeal, making the dish more nutritious.
Vegetarian Version Replace the ground pork with 1 (14 ounce) package of crumbled vegetarian burger. Omit the Worcestershire sauce and Tabasco sauce. Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin. Increase the amount of chili powder to 4-6 tablespoons. Add 1 (14 ounce) can of diced tomatoes, 1 (14 ounce) can of black beans, and 1 (10 ounce) bag of frozen corn, thawed. Simmer for 30 minutes.
Mexican Version Replace the ground pork with 1 (14 ounce) package of crumbled chorizo. Omit the Worcestershire sauce and Tabasco sauce. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and 1 teaspoon of onion powder. Increase the amount of chili powder to 4-6 tablespoons. Add 1 (14 ounce) can of diced tomatoes, 1 (14 ounce) can of black beans, 1 (14 ounce) can of pinto beans, and 1 (10 ounce) can of diced green chilies. Simmer for 30 minutes.
Refried Beans with Cilantro and Lime - Refried beans are a great side dish to serve with Mexican Pork Pot Pie with Black Beans and Cornbread Crust. The creamy texture and mild flavor of refried beans will balance out the spiciness of the pot pie, while the cilantro and lime add a bright, fresh flavor. Plus, they are easy to make and require only a few ingredients.
Chipotle Guacamole: Chipotle guacamole is a great accompaniment to Mexican Pork Pot Pie with Black Beans and Cornbread Crust. The creamy texture and smoky flavor of the guacamole will help to offset the spiciness of the pot pie, while the coolness of the guacamole will provide a nice contrast to the warm pot pie. Plus, it's easy to make and requires only a few ingredients.
FAQ
Q: What temperature should I bake the Mexican Pork Pot Pie?
A: Preheat the oven to 350 degrees Fahrenheit and bake the Mexican Pork Pot Pie for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.
Q: What ingredients do I need for the Mexican Pork Pot Pie?
A: You will need ground pork, onion, garlic, jalapeno, chili powder, cumin, tomato paste, chicken broth, black beans, corn, cornmeal, and shredded cheese.
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Fun facts:
The dish is a combination of Mexican and Southern United States cuisine. The Mexican influence comes from the pork, tomato sauce, jalapeno pepper, cumin, chili powder and hot sauce, while the Southern influence comes from the cornbread crust, Worcestershire sauce, cornmeal and allspice.
The Tabasco sauce used in the recipe was created by Edmund McIlhenny in 1868. McIlhenny was a banker from Louisiana who grew his own peppers and made his own hot sauce. The sauce has been a staple in many Southern dishes, including this Mexican Pork Pot Pie.