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  • South American Pork And Corn Pie

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    South American Pork And Corn Pie
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Vegetable oil
    • 1 med Yellow onion, minced
    • 1 c. Cubed cooked pork
    • 1/3 c. Plus 1 Tbsp. all-purpose flour
    • 1 Tbsp. Chili pwdr
    • 1 c. Chicken broth
    • 1 pkt Frzn whole-kernel corn, thawed (10 ounces)
    • 1/4 c. Raisins
    • 1/4 c. Minced black olives
    • 1/2 tsp Salt
    • 1 Tbsp. Lemon juice
    • 1 c. Lowfat milk
    • 2/3 c. Cornmeal
    • 1 x Egg, lightly beaten
    • 2 tsp Baking pwdr
    • 1/2 tsp Baking soda

    Directions

    1. Heat 3 Tbsp. of the oil in a 9-inch ovenproof skillet or possibly a 1 qt flameproof casserole, over medium heat. Add in the onion and cook, uncovered, for 5 min. Add in the pork and cook till lightly browned, about 2 min. Blend in 1 Tbsp. of the flour, the chili pwdr, and the chicken broth. Add in the corn, raisins, olives, and 1/4 tsp. of the salt. Stir till the mix thickens, about 4 min. Preheat the oven to 450F. Stir the lemon juice into the lowfat milk in a small bowl and let stand for a few min. Combine the cornmeal with the remaining flour and salt in a mixing bowl. In the order listed, gradually stir in the lowfat milk mix, egg, baking pwdr, baking soda, and remaining oil. Reheat the pork mix.
    2. Stir the topping mix and pour over the pork. Bake, uncovered, till the topping is hard, about 20 min.
    3. NOTE: If you don't have an ovenproof skillet or possibly flameproof casserole, use a regular skillet to make the pork mix and transfer it to a casserole just before baking.
    4. Makes 4 servings of 575 calories each.

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