drizzle of olive oil
1/2 an onion, diced
3 or 4 cups cooked, chopped pork
1 cup tomatillo salsa
2 cups chicken stock or broth
3 cups Great Northern Beans (drained and rinsed if canned)
1/2 teaspoon ground cumin
salt and pepper to taste
1 recipe of corn muffin batter
1/2 cup shredded cheddar cheesePreheat oven to 425ºF and spray a 9 x 13 baking dish with cooking spray, set aside.
Set a pot on the stove over medium heat. Add the olive oil and onion and cook for about five minutes, or until the onion is tender and translucent. Add the pork and cook for another two minutes or so. Add the salsa and chicken broth and bring just to a boil. Turn the heat down to a simmer, and then add the beans, cumin, and additional salt and pepper if desired. Take the chili off the heat and set aside while mixing together the corn muffin batter.
Pour the chili into the prepared baking dish. It should go up no more than 3/4 of the way up the pan. If it does, take a bit of it out and set aside for another use. Top the chili with the corn muffin batter- if all the batter won’t fit in the pan, don’t use it all either.
Set the baking pan on a larger baking sheet to catch any drips, and pop into the 425ºF oven. Bake for 20 minutes. Remove from oven, sprinkle the top with the cheddar cheese, and put back into the oven for another five minutes. Check the corn bread with a toothpick to see that it’s cooked through. If it’s not done, give it another five minutes at a time until dooked through and lightly browned around the edges.
Serves 12.