Categories: Casserole, Main Dish, Pork, Tex-Mex
Ingredients
- Filling:
- 4 teaspoons vegetable oil
- 1 -1 1/4 lb pork tenderloin, trimmed and sliced into thin strips
- 8 ounces chorizo sausage, quartered lengthwise and then cut crosswise into 1/4-inch thick pieces
- 3 medium carrots, peeled and sliced into 1/4-inch thick
- 1 medium onion, minced
- salt
- 4 garlic cloves, minced (or pressed)
- 1 -2 teaspoon chipotle chile in adobo sauce, minced
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 3/4 cups low sodium chicken broth
- 1 tablespoon brown sugar
- ground black pepper
- 1 1/2 teaspoons coarsely chopped fresh oregano
- Corn Bread Topping:
- 3/4 cup unbleached all-purpose flour
- 3/4 cup yellow cornmeal
- 3 tablespoons sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
Directions
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The filling: position oven rack to the middle position; preheat oven to 450°.
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Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
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Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute.
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Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside.
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Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
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Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
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Stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
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Stir in the tomatoes, broth, and sugar; bring to a simmer.
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Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
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Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping.
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The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
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In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
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Smooth the filling into an even layer in the skillet.
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Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
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Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
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Let the pie cool for 10 minutes before serving.