Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 1 cup chopped sweet red pepper

  3. 1 large Anaheim pepper, seeded and chopped

  4. 3/4 cup finely chopped celery

  5. 2 garlic cloves, minced

  6. 1 tablespoon canola oil

  7. 1 teaspoon ground cumin

  8. 1 teaspoon ground coriander

  9. 1/4 cup white wine vinegar

  10. 1 can (14-1/2 ounces) reduced-sodium chicken broth

  11. 1 bottle (12 ounces) chili sauce

  12. 3 tablespoons brown sugar

  13. 1 ounce unsweetened chocolate, grated

  14. 1 tablespoon Worcestershire sauce

  15. 2 tablespoons cornstarch

  16. 6 cups cubed cooked pork loin roast (2 pounds)

  17. 1 tube (11-1/2 ounces) refrigerated corn bread twists

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes. Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce and remaining broth to vegetable mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally. Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375° for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving. Yield: 12 servings.


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