Friday, September 11, 2009
"SANTA FE PORK POT PIE"
1 - lb. boneless pork loin, cut into 1 - inch cubes
4 cloves of garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dries thyme, crushed
1/2 teaspoon celery salt
2 tablespoons oil
1/2 cup onion, diced
1 - 1/3 cups chicken broth
3 medium potatoes, peeled and cut into 1/2 - inch cubes ( about 3 cups )
1 stalk celery, sliced
1/3 cup tomato pasta
1 - 4 oz. can of diced green chile peppers, drained
1/4 cup snipped fresh cilantro
1 package ( 6 ) refrigerated biscuits
Preheat oven to 425 F.
In a medium mixing bowl combine garlic, chile powder, cumin, coriander, oregano, thyme and celery salt. Add pork cubes; toss to coat. In a large skillet cook pork and onions. Cook pork until no pink remains. Drain off fat. Add chicken broth, potatoes, celery and tomato pasta, bring to a boil. Boil for 8 minutes. Stir in chile and cilantro.
Transfer hot mixture to a 2 quart casserole. Top with biscuits. Bake uncovered for 15 minutes or until biscuits are golden brown.
If desired serve with shredded cheese and sour cream.
Makes: 6 servings