Southwestern Potpie With Cornmeal Biscuits Recipe

Name: Southwestern Potpie With Cornmeal Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes; 2 tablespoons butter; 1 jalapeno pepper, seeded and chopped; 2 garlic cloves, minced; 2 cups beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 to 1/2 teaspoon ground cinnamon; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (4 ounces) chopped green chilies; 3 cups biscuit/baking mix; 3/4 cup cornmeal; 1/2 cup shredded cheddar cheese; 4-1/2 teaspoons sugar; 1 cup 2% milk

Servings: persons

1/4 cup all-purpose flour
1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes
2 tablespoons butter
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cinnamon
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
3 cups biscuit/baking mix
3/4 cup cornmeal
1/2 cup shredded cheddar cheese
4-1/2 teaspoons sugar
1 cup 2% milk

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 same pan, saute jalapeno and garlic in drippings 1 minute. Stir in broth, tomatoes, cumin, chili powder, cinnamon and pork. Bring to a boil. Reduce heat; cover and simmer 1 hour or until pork is tender.
3
Preheat oven to 400u00b0. Add corn, beans and chilies; heat through. Transfer to a greased 13x9-in. baking dish.
4
In a large bowl, combine 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 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Arrange over meat mixture. Bake 15-18 minutes or until golden brown. Let stand 10 minutes before serving.

998

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes, 2 tablespoons butter, 1 jalapeno pepper, seeded and chopped, and more.

Yes, Southwestern Potpie With Cornmeal Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Southwestern Potpie With Cornmeal Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions