Directions:
- In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes.
- Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce and remaining broth to vegetable mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
- Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
- Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375° for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.81 Kcal (1075 kJ) | ||
| Calories from fat | 87.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 15% | |
|---|---|---|---|
| Cholesterol | 59.71mg | 20% | |
| Sodium | 99.23mg | 4% | |
| Potassium | 447.73mg | 10% | |
| Total Carbs | 18.43g | 6% | |
| Sugars | 7.43g | 30% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 23.51g | 47% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 1.7mg | 9% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 166.84 Kcal (699 kJ) | ||
| Calories from fat | 56.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 15% | |
|---|---|---|---|
| Cholesterol | 38.79mg | 20% | |
| Sodium | 64.46mg | 4% | |
| Potassium | 290.87mg | 10% | |
| Total Carbs | 11.97g | 6% | |
| Sugars | 4.83g | 30% | |
| Dietary Fiber | 1.52g | 9% | |
| Protein | 15.27g | 47% | |
| Vitamin C | 12.2mg | 31% | |
| Iron | 1.1mg | 9% | |
| Calcium | 24.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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