Santa Fe Pork Pie
Cilantro, spices, and chile peppers give a Southwestern kick to this biscuit-topped pie.
Prep Time:
25 mins
Total Time:
40 mins
Servings:
Makes 6 main-dish servings.
Ingredients
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1-1/3 cups chicken broth
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3 medium potatoes, peeled and cut into 1/2-inch cubes
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1 stalk celery, sliced
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4 cloves garlic, minced
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon dried oregano, crushed
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1 teaspoon dried thyme, crushed
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1/2 teaspoon celery salt
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1 pound boneless pork loin, cut into 1-inch cubes
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2 tablespoons cooking oil
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1 4-ounce can diced green chili peppers, drained
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1/4 cup snipped fresh cilantro
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6 refrigerated biscuits
Directions
1.
In a medium saucepan combine chicken broth, potatoes, celery, and garlic; bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until nearly tender.
2.
Meanwhile, for filling, in a medium mixing bowl combine chili powder, cumin, coriander, oregano, thyme, and celery salt. Add pork cubes; toss to coat. In a large skillet cook pork, half at a time, in hot oil for 4 to 5 minutes or until no pink remains. Drain fat. Return all meat to skillet. Add potato mixture. Stir in chili peppers and cilantro. Bring to boiling.
3.
Transfer hot mixture to a 2-quart casserole. Snip each biscuit into 4 pieces; arrange atop hot mixture. Bake, uncovered, in a 425 degree F. oven about 15 minutes or until biscuits are golden, covering loosely with foil the last 5 minutes to prevent overbrowning, if needed. If desired, top with dairy sour cream and cilantro. Makes 6 main-dish servings.
Nutrition information
Calories 286, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 34 mg, Sodium 731 mg, Carbohydrate 31 g, Fiber 1 g, Protein 16 g. Daily Values: Vitamin C 22%, Calcium 5%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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