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Ингредиенты
- 1 c. minced onion
- 1 c. minced green bell pepper
- 2 Tbsp. vegetable oil
- 1Â 1/2 lb lean grnd pork
- Â Â a 12-oz can tomato sauce
- 2 Tbsp. tomato paste
- Â Â a 10-oz package of frzn corn thawed
- 1 Tbsp. grnd cumin
- 1/2 tsp grnd allspice
- 2 tsp chili pwdr
- 1 Tbsp. Worcestershire sauce
- 1 tsp Tabasco plus additional to taste
- 1 Tbsp. yellow cornmeal
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 3 Tbsp. sugar
- 2 tsp double-acting baking pwdr
- 3 Tbsp. unsalted butter melted and cooled
- 3/4 c. lowfat milk
- 1 lrg egg beaten lightly
- 1/2 c. grated Monterey Jack
- Â Â a 4-oz can green chili peppers liquid removed and minced
Инструкции
- Make the pork mix:In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, till the onion is softened, add in the pork, and cook the mix over moderate heat, stirring and breaking up any lumps, till the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili pwdr, the Worcestershire sauce,
- 1 tsp. of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mix, stirring occasionally, for 30 min, and add in the additional Tabasco. Spoon the mix into a shallow 2 1/2-qt casserole. The mix may be made 1 day in advance and kept, covered and chilled.
- Make the topping:Into a bowl sift together the flour, the cornmeal, the sugar, and the baking pwdr, add in the butter, the lowfat milk, and the egg, and stir the batter till it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.
- Bake the potpie in the middle of a preheated 400°F. oven for 10 min, reduce the heat to 350°F., and bake the potpie for 30 min
- more.
- Serves 6.
