PORK AND GREEN CHILI POTPIE WITH SCALLION CORNBREAD TOPPING

Pork and Green Chili Potpie with Scallion Cornbread Topping image

Provided by @MakeItYours

Number Of Ingredients 14

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Filling:
2 tablespoons olive oil
One 1-pound pork tenderloin, trimmed and cut into 3/4-inch pieces
1 onion, finely chopped
1 green bell pepper, finely chopped
3 baking potatoes, peeled and cut into 1 -inch pieces
2 1/2 cups chicken broth
1 cup medium or mild green salsa
1 teaspoon ground cumin
3/4 teaspoon salt
3 tablespoons all-purpose flour
Cornbread topping:
One 8.5-ounce package cornbread mix
4 scallions, finely chopped

Steps:

Preheat the oven to 400 degrees F.
Heat the oil in a 3-quart Dutch oven over medium-high heat. Add the pork, in batches, and cook until browned, about 8 minutes. Transfer to a plate.
Add the onion and bell pepper to the Dutch oven and cook, over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the potatoes, 2 cups of broth, salsa, cumin and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are just tender, about 15 minutes.
Meanwhile, whisk together the remaining 1/2 cup of broth and flour in a small bowl until smooth. Stir the flour mixture into the simmering vegetables and cook until the mixture bubbles and thickens, about 2 minutes. Return the pork with its juices to the Dutch oven.
Meanwhile, to make the topping, prepare the cornbread mix according to package directions and fold in the scallions. Spoon the batter, by heaping tablespoons, over the filling in the Dutch oven. Bake, uncovered, until the filling is bubbly and the topping is golden brown, 20 to 25 minutes.