"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