Barbecued Pork Potpie

• 1 cup chopped onion
• 1 cup chopped sweet red pepper
• 1 large Anaheim pepper, seeded and chopped
• 3/4 cup finely chopped celery
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 cup white wine vinegar
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 bottle (12 ounces) chili sauce
• 3 tablespoons brown sugar
• 1 ounce unsweetened chocolate, grated
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 6 cups cubed cooked pork loin roast (2 pounds)
• 1 tube (11-1/2 ounces) refrigerated cornbread twists

1. In a
2. , saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes.
3. Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce and remaining broth to vegetable mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
4. Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13x9-in. baking dish coated with cooking spray.
5. Roll out cornbread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375u0b0 for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving.

onion, sweet red pepper, pepper, celery, garlic, canola oil, ground cumin, ground coriander, white wine vinegar, chicken broth, chili sauce, brown sugar, chocolate, worcestershire sauce, cornstarch, loin roast, twists

Taken from www.tasteofhome.com/recipes/barbecued-pork-potpie/ (may not work)