Pork with Mexican Cornbread
Ingredients
- 1 12 lbs ground lean pork ⓘ
- 1 medium minced onion ⓘ
- 1 teaspoon salt ⓘ
- 1 (10 ounce) can tomatoes and green chilies ⓘ
- 2 cups cooked pinto beans ⓘ
- 1 cup tomato juice ⓘ
- 1 cup corn, frozen or canned ⓘ
- 12 cup raisins ⓘ
- 1 teaspoon sugar ⓘ
- 2 teaspoons chili powder ⓘ
- 12 cup shredded sharp cheddar cheese ⓘ
- nonstick cooking spray ⓘ
- 1 cup yellow cornmeal ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 teaspoon sugar ⓘ
- 2 teaspoons baking soda
- 1 teaspoon salt ⓘ
Instructions
- Brown pork and onion.
- After browned, pour off excess fat.
- Add salt, tomatoes with chilies, beans, tomato juice, corn, raisins and sugar.
- Turn heat to medium-low and simmer for 20 minutes, covered, stirring occasionally.
- Add chili powder according to your taste.
- Next, stir in cheese into meat mixture and place into a greasted 2 quart casserole.
- Cornmeal: Preheat oven to 425 degrees.
- Combine cornmeal, flour, sugar, salt and baking powder in a medium mixing bowl Stir into dry mixture milk, beaten egg and melted shortening.
- Drop the cornmeal topping by tablespoons on top of meat to make 6 mounds of cornmeal.
- Bake for 15 minutes.
Nutrition & Diet Analysis (per serving)
846
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).