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1
The filling: position oven rack to the middle position; preheat oven to 450u00b0.
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2
Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
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3
Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute.
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4
Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside.
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5
Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
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6
Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
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7
Stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
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8
Stir in the tomatoes, broth, and sugar; bring to a simmer.
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9
Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
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10
Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping.
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11
The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
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12
In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
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13
Smooth the filling into an even layer in the skillet.
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14
Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
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15
Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
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16
Let the pie cool for 10 minutes before serving.
