Directions:
- The filling: position oven rack to the middle position; preheat oven to 450°.
- Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
- Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute.
- Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside.
- Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
- Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
- Stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
- Stir in the tomatoes, broth, and sugar; bring to a simmer.
- Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
- Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping.
- The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
- In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
- Smooth the filling into an even layer in the skillet.
- Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
- Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
- Let the pie cool for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 669.36 Kcal (2802 kJ) | ||
| Calories from fat | 257.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.6g | 44% | |
|---|---|---|---|
| Cholesterol | 162.63mg | 54% | |
| Sodium | 944.06mg | 39% | |
| Potassium | 1206.19mg | 26% | |
| Total Carbs | 63.15g | 21% | |
| Sugars | 16.08g | 64% | |
| Dietary Fiber | 6.95g | 28% | |
| Protein | 40.78g | 82% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.8mg | 21% | |
| Calcium | 166.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 132.27 Kcal (554 kJ) | ||
| Calories from fat | 50.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 44% | |
|---|---|---|---|
| Cholesterol | 32.14mg | 54% | |
| Sodium | 186.55mg | 39% | |
| Potassium | 238.35mg | 26% | |
| Total Carbs | 12.48g | 21% | |
| Sugars | 3.18g | 64% | |
| Dietary Fiber | 1.37g | 28% | |
| Protein | 8.06g | 82% | |
| Vitamin C | 2.1mg | 18% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.8mg | 21% | |
| Calcium | 32.9mg | 17% | |
* 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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