Santa Fe Pork Pie

Cilantro, spices, and chile peppers give a Southwestern kick to this biscuit-topped pie.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 16 mins to 20 mins
  • Bake: 15 mins 425°F

Santa Fe Pork Pie

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Directions

  1. 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.
  2. 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 and cilantro. Bring to boiling.
  3. 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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Nutrition Facts (Santa Fe Pork Pie)

  • Per serving:
  • 286 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 34 mg chol. ,
  • 731 mg sodium ,
  • 31 g carb. ,
  • 1 g fiber ,
  • 16 g pro.
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