Southwestern Potpie With Cornmeal Biscuits

• 1/4 cup all-purpose flour
• 1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes
• 2 tablespoons butter
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 to 1/2 teaspoon ground cinnamon
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies
• 3 cups biscuit/baking mix
• 3/4 cup cornmeal
• 1/2 cup shredded cheddar cheese
• 4-1/2 teaspoons sugar
• 1 cup 2% milk

1. Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in butter in batches. Remove and set aside.
2. 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.
3. Preheat oven to 400u0b0. Add corn, beans and chilies; heat through. Transfer to a greased 13x9-in. baking dish.
4. 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.
5. 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.

allpurpose, pork loin, butter, pepper, garlic, beef broth, tomatoes, ground cumin, chili powder, ground cinnamon, whole kernel corn, pinto beans, green chilies, biscuitbaking mix, cornmeal, cheddar cheese, sugar, milk

Taken from www.tasteofhome.com/recipes/southwestern-potpie-with-cornmeal-biscuits/ (may not work)