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Potatoes and Pork Pie
Spices, and chili peppers give a Southwestern kick to this biscuit-topped pie.
1-1/3 cups chicken broth
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 stalk celery, sliced
4 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon celery salt
1 pound boneless pork loin, cut into 1-inch cubes
2 tablespoons cooking oil
1 4-ounce can diced green chili peppers, drained
6 refrigerated biscuits
In a medium saucepan combine chicken broth, potatoes, celery, and garlic; bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until nearly tender.
Meanwhile, for filling, in a medium mixing bowl combine chili powder, cumin, coriander, oregano, thyme, and celery salt. Add pork cubes; toss to coat. In a large skillet cook pork, half at a time, in hot oil for 4 to 5 minutes or until no pink remains. Drain fat. Return all meat to skillet. Add potato mixture. Stir in chili peppers. Bring to boiling.
Transfer hot mixture to a 2-quart casserole. Snip each biscuit into 4 pieces; arrange atop hot mixture. Bake, uncovered, in a 425 degree F. oven about 15 minutes or until biscuits are golden, covering loosely with foil the last 5 minutes to prevent overbrowning, if needed. If desired, top with dairy sour cream and cilantro. Makes 6 main-dish servings.
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