Ingredients
1/4 cup all-purpose flour1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes2 tablespoons butter1 jalapeno pepper, seeded and chopped2 garlic cloves, minced2 cups beef broth1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon ground cumin1/2 teaspoon chili powder1/4 to 1/2 teaspoon ground cinnamon1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) pinto beans, rinsed and drained1 can (4 ounces) chopped green chilesBISCUITS:3 cups biscuit/baking mix3/4 cup cornmeal1/2 cup shredded cheddar cheese4-1/2 teaspoons sugar1 cup 2% milk
Preparation
Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in butter in batches. Remove and set aside.
In same pan, saute jalapeno and garlic in drippings 1 minute. Stir in broth, tomatoes, cumin, chili powder, cinnamon and pork. Bring to a boil. Reduce heat; cover and simmer 1 hour or until pork is tender.
Preheat oven to 400°. Add corn, beans and chiles; heat through. Transfer to a greased 13x9-in. baking dish.
In a large bowl, combine biscuit mix, cornmeal, cheese and sugar; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Arrange over meat mixture. Bake 15-18 minutes or until golden brown. Let stand 10 minutes before serving.
