Pork Pot Pies With Corn Pudding Crust

Ingredients

• 15 oz black beans rinsed drained canned
• 8 servings garnish: cilantro sprigs fresh
• 8 servings corn pudding crust batter 
• 1 cup chicken broth fat-free low-sodium
• 0.3 cup flour all-purpose
• 3  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 2  poblano chile peppers seeded diced
• 2 pounds pork tenderloin 
• 0.5 teaspoon salt 
• 1 large onion diced sweet

Equipment

• frying pan
• oven
• pot
• ramekin
• baking pan

Directions

1. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering meat.
2. Cut pork into 1-inch cubes.
3. Sprinkle pork with salt; dredge in flour. Saut pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned.
4. Return pork to skillet. Stir in onion and next 4 ingredients, and saut 3 minutes.
5. Gradually stir in broth, stirring to loosen particles from bottom of skillet. Cook, stirring constantly, 3 minutes or until mixture begins to thicken. Bring to a boil, and stir in black beans.
6. Remove from heat.
7. Spoon mixture into 8 lightly greased 8-oz. ramekins. Spoon Corn Pudding Crust Batter evenly over pork mixture.
8. Bake at 425 for 20 minutes or until set and golden.
9. Garnish, if desired.
10. *2 lb. skinned and boned chicken breasts may be substituted.
11. **1 green bell pepper and 1 seeded and minced jalapeo pepper may be substituted.
12. Note: To make pot pie in a 13- x 9-inch baking dish, prepare recipe as directed through Step Spoon pork mixture into a lightly greased baking dish. Proceed with recipe as directed.