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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I cook a roast the day beforeor use leftover porkwhen I prepare this hearty casserole. A lattice topping made a refrigerated corn bread twists gives it a lovely look. Joan East of Leawood, Kansas Ingredients:
1 cup chopped onion |
1 cup chopped sweet red pepper |
1 large anaheim pepper, seeded and chopped |
3/4 cup finely chopped celery |
2 garlic cloves, minced |
1 tablespoon canola oil |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/4 cup white wine vinegar |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 bottle (12 ounces) chili sauce |
3 tablespoons brown sugar |
1 ounce unsweetened chocolate, grated |
1 tablespoon worcestershire sauce |
2 tablespoons cornstarch |
6 cups cubed cooked pork loin roast (2 pounds) |
1 tube (11-1/2 ounces) refrigerated corn bread twists |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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