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South American Pork & Corn Pie

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Submitted by Rosalee

South American Pork and Corn Pie recipe

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

¼ 59
CUP ML VEGETABLE OIL
1 1
MEDIUM MEDIUM YELLOW ONION
chopped
1 237
CUP ML PORK
cooked, cubed *
79
CUP ML ALL-PURPOSE FLOUR
plus 1 tablespoon
1 15
TABLESPOON ML CHILI POWDER
1 237
CUP ML CHICKEN BROTH
10 289
OUNCES ML/G WHOLE KERNEL CORN, FROZEN
thawed *
¼ 59
¼ 59
CUP ML BLACK OLIVES
chopped *
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML LEMON JUICE
1 237
CUP ML MILK
158
CUP ML CORNMEAL
1 1
EACH EACH EGGS
lightly beaten
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA

Directions

Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1 quart flameproof casserole, over medium heat.

Add the onion and cook, uncovered, for 5 minutes.

Add the pork and cook until lightly browned, about 2 minutes.

Blend in 1 tablespoon of the flour, the chili powder, and the chicken broth.

Add the corn, raisins, olives, and ¼ teaspoon of the salt.

Stir until the mixture thickens, about 4 minutes.

Preheat the oven to 450℉ (230℃).

Stir the lemon juice into the milk in a small bowl and let stand for a few minutes.

Combine the cornmeal with the remaining flour and salt in a mixing bowl.

In the order listed, gradually stir in the milk mixture, egg, baking powder, baking soda, and remaining oil.

Reheat the pork mixture.

Stir the topping mixture and pour over the pork.

Bake, uncovered, until the topping is firm, about 20 minutes.

NOTE: If you do not have an ovenproof skillet or flameproof casserole, use a regular skillet to make the pork mixture and transfer it to a casserole just before baking.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Very good. I usually like carrots and celery added to dishes like this. So added it. Other than that, the dis came out FANTASTIC— just like we had in Santiago, Chile.

 

 

Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 343 47% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 515mg 21%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 17g
Vitamin A 13% Vitamin C 9%
Calcium 14% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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