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

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
16 mins
bake:
15 mins
total:
56 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

286 calories; fat 12g; cholesterol 34mg; saturated fat 3g; carbohydrates 31g; insoluble fiber 1g; protein 16g; vitamin c 13mg; sodium 731mg; calcium 50.5mg; iron 2.9mg.
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