Corn-Topped Pork Pot Pies
10/12/2014, 10:41 a.m.
- 2 lb pork tenderloin, cut into 1-inch cubes
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 1 large sweet onion, chopped (1 cup)
- 2 poblano chiles, seeded, diced
- 3 cloves garlic, finely chopped
- 1 teaspoon dried oregano leaves
- ½ teaspoon ground cumin
- 1 cup reduced-sodium chicken broth (from 32-oz carton)
- 1 can (15 oz) black beans, drained, rinsed
- 2 packages (10 oz each) frozen cream-style sweet corn, thawed
- 2 eggs, slightly beaten
- ½ cup Bisquick Heart Smart® mix
- ½ cup milk
- Heat oven to 425°F. Spray 8 (8-oz) ramekins (individual baking dishes) with cooking spray.
- Sprinkle pork with salt; coat with flour. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, in batches, 5 minutes or until browned. Return all pork to skillet. Stir in onion, chiles, garlic, oregano and cumin. Cook 3 minutes. Gradually stir in broth, loosening particles from bottom of skillet. Cook 3 minutes, stirring constantly, until mixture begins to thicken. Heat to boiling; stir in beans. Remove from heat. Divide mixture among ramekins.
- In medium bowl, stir corn, eggs, Bisquick mix and milk with wire whisk until combined. Spoon over pork mixture in each ramekin. Place ramekins on cookie sheet.
- Bake 20 minutes or until golden. Garnish with cilantro.