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Ground Pork, High Fiber, Main Dishes, Mexican,
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Sweet Pepper, Tomatoes
Recipe courtesy of the National Pork Board
Preparation facts
Cooking Time: 35 minutes
Prep Time: 20 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients
3 cups ground or chopped cooked pork
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 Tbs bacon drippings
1 can (15 oz) whole tomatoes, cut up
3/4 cup chopped dried apricots, or raisins
3/4 cup sliced pimiento-stuffed olives
1/2 cup pinon nuts or slivered almonds, toasted
3 Tbs chili powder
2 cans (14 1/2 oz) chicken broth
1/2 cup butter or margarine
2 cups yellow cornmeal
Directions
Heat bacon drippings in a large skillet. Cook onion, green pepper and
garlic over medium-low heat for 5 minutes. Stir in pork, tomatoes, apricots, olives, nuts and
chili powder. Cover, cook for 15 minutes.
Bring chicken broth to a boil in a large saucepan; stir in butter until
melted. Gradually stir in cornmeal; mix well. Spoon into a 13x9-inch baking dish. Top with
pork mixture. Cover with Cheddar cheese; bake 3 minutes. Cut into squares.
Nutrition facts
Serving Size 1 serving
Calories 536
Calories from Fat 296 (55%)
% Daily Value*
51%Total Fat 33g
47%Saturated
Fat 9.4g
Polyunsaturated Fat 5.9g
Monounsaturated Fat 14.9g
25%Cholesterol 76mg
33%Sodium 792mg
23%Potassium 807mg
14%Total
Carbohydrate 41g
27%Dietary
Fiber 6.7g
Sugars 10g
Sugar Alcohols 0g
43%Protein 22g