Pork Picadillo Pie
13 ingredients
2 steps
Ingredients
- 3 cups cooked pork roast ground or chopped
- 1/2 cup onions chopped
- 1/2 cup green bell pepper chopped
- 1 clove garlic minced
- 2 tablespoons bacon drippings OR shortening
- 15 ounces tomatoes whole, cut up
- 3/4 cup dried apricot OR raisins, chopped
- 3/4 cup pimento stuffed green olives sliced
- 1/2 cup pinenuts OR slivered almonds, toasted
- 4 tablespoons chili powder
- 29 ounces chicken broth
- 1/2 cup butter
- 2 cups yellow cornmeal
Directions
-
1Heat bacon drippings in large skillet. Cook onion, green pepper and garlic over medium-low heat for 5 minutes. Stir in pork, tomatoes, apricots, olives, nuts and chili powder. Cover, cook for 15 minutes.
-
2Bring chicken broth to a boil in large saucepan; stir in butter until melted. Gradually stir in cornmeal; mix well. Spoon into 13x9-inch baking dish. Top with pork mixture. Cover with foil. Bake at 350 degrees F. for 30 minutes. If desired, sprinkle with shredded Cheddar cheese; bake 3 minutes. Cut into squares.
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