Southwestern Potpie with Cornmeal Biscuits

Southwestern Potpie with Cornmeal Biscuits is a delightful and flavorful dish inspired by the vibrant tastes of the Southwest. Crafted by Andrea Bolden from Unionville, Tennessee, this potpie is a surefire winner for any gathering. Filled with tender and spicy pork, sweet corn, hearty beans, and chopped green chilies, each bite is a celebration of Southwestern flavors.

The star of this potpie is the succulent boneless pork loin roast, cut into bite-sized cubes and coated with flour for a delightful texture. The pork is then browned to perfection in butter, infusing it with rich and savory flavors. Sauteed jalapeno and garlic add a touch of heat and aroma, complementing the pork beautifully.

The simmering process allows the flavors to meld together, creating a tantalizing broth infused with ground cumin, chili powder, and a hint of ground cinnamon. The addition of diced tomatoes, corn, pinto beans, and chopped green chilies adds layers of sweetness and spiciness to the potpie, making it a true Southwestern delight.

Topping off this delicious potpie are cornmeal biscuits, which provide a delightful little crunch and perfectly complement the savory filling. The combination of biscuit/baking mix, cornmeal, shredded cheddar cheese, and a touch of sugar creates biscuits that are both tender and delectably cheesy.

INGREDIENTS:

• ¼ cup all-purpose flour
• 1½ pounds boneless pork loin roast, cut into ½-inch cubes
• 2 tablespoons butter
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 can (14½ ounces) diced tomatoes, undrained
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ to ½ teaspoon ground cinnamon
• 1 can (15¼ ounces) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies

BISCUITS:

• 3 cups biscuit/baking mix
• ¾ cup cornmeal
• ½ cup shredded cheddar cheese
• 4½ teaspoons sugar
• 1 cup 2% milk

PREPARATIONS:

1. Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in butter in batches. Remove and set aside.
2. In the same pan, sauté jalapeno and garlic in the drippings for 1 minute. Stir in the broth, tomatoes, cumin, chili powder, cinnamon, and pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender.
3. Add corn, beans, and chilies; heat through. Transfer to a greased 13×9-in. baking dish.
4. In a large bowl, combine the biscuit mix, cornmeal, cheese, and sugar; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
5. Pat or roll out to ½-in. thickness; cut with a floured 2½-in. biscuit cutter. Arrange over meat mixture. Bake at 400° for 15-18 minutes or until golden brown. Let stand for 10 minutes before serving.

YIELD: 12 servings

PREP/TOTAL TIME: 35 minutes (plus simmering and baking time)

SPECIAL INSTRUCTIONS:

• Wear disposable gloves when cutting hot peppers to avoid skin irritation.

TIPS:

• For added flavor, consider using a boneless pork loin roast marinated in Southwestern spices before cutting it into cubes.
• The cornmeal biscuits can be enjoyed on their own as a tasty side dish for other meals.

Southwestern Potpie with Cornmeal Biscuits is a culinary masterpiece that beautifully captures the flavors of the Southwest. Crafted by Andrea Bolden from Unionville, Tennessee, this potpie is a crowd-pleasing dish that is perfect for any gathering or special occasion.

The heart of this potpie is the tender and spicy boneless pork loin roast, coated with flour and browned to perfection in butter. Sauteed jalapeno and garlic add a touch of heat, while the simmering process allows the rich flavors of ground cumin, chili powder, and ground cinnamon to meld together.

The filling, enriched with diced tomatoes, sweet corn, hearty pinto beans, and chopped green chilies, creates a delectable medley of flavors that celebrate the vibrant tastes of the Southwest.

Topping off this potpie are the delightful cornmeal biscuits, infused with cheesy goodness and a hint of sweetness. Their delightful little crunch provides the perfect contrast to the savory and spicy filling, creating a well-rounded and satisfying dish.

Southwestern Potpie with Cornmeal Biscuits is a dish that brings joy to the dinner table and a sense of celebration to any gathering. Its bold flavors and comforting textures make it a delightful choice for both casual family meals and special occasions with friends.

With each bite of this potpie, you’ll be transported to the Southwest, savoring the harmonious blend of sweet and spicy flavors. So, take a culinary journey to the heart of Southwestern cuisine with Andrea’s delightful Potpie with Cornmeal Biscuits, and let the flavors of the Southwest infuse your dining experience with warmth and delight.