There's a lot of flexibility to this recipe. Season it up or down using your favorite chili recipe as a guide. Bake it either in individual portions or in a 2½-quart dish. You can make the meat mixture ahead and refirgerate it a day or so before adding the biscuitlike cornmeal topping. Chilled, it will take a few extra minutes to bake, A great cold-weather dish!
Makes 6 generous servings
- 1½ pounds lean ground pork
- 1 cup chopped onion
- 1 large bell pepper, chopped
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 package (10 oz) frozen corn kernels, thawed
- 1 tablespoon cornmeal
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon hot pepper sauce
- ½ teaspoon ground allspice
Peppered corn bread crust
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3 tablespoons butter, melted
- ¾ cup milk
- 1 egg, lightly beaten
- ½ cup shredded Monterey Jack cheese
- 1 can (4 oz) green chili peppers, chopped and drained
- In large, heavy, nonstick skillet, brown the pork with the onion and bell pepper until the pork is cooked ; stir in tomato sauce, tomato paste, corn, cornmeal, Worcestershire sauce, cumin, chili powder, hot pepper sauce, and allspice.
- Simmer for 30 minutes, stirring occasionally ; spoon the mixture into 6 individual pots or into one 2½-quart casserole. (Refrigerate at this point if desired.)
- Preheat the oven at 400F (200C).
- For the crust, stir the flour, cornmeal, sugar, and baking powder together in a large mixing bowl ; stir in butter, milk, and egg together in another bowl, and add to the dry ingredients, stir until just blended.
- Stir in the cheese and chili peppers.
- Drop large spoonfuls of the crust mixture onto the pork mixture ; bake for 10 minutes.
- Reduce the oven temperature to 350F (180C), and bake for 30 minutes longer or until the filling bubbles and the crust is lightly browned.
BON APPÉTIT
Aucun commentaire:
Enregistrer un commentaire