From Light & Tasty

I cook a roast the day before—or use leftover pork—when I prepare this hearty casserole. A lattice topping made a refrigerated corn bread twists gives it a lovely look. —Joan East of Leawood, Kansas


INGREDIENTS


* 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 square (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 corn bread twists


SERVINGS 12
CATEGORY Main Dish
METHOD Baked
PREP 45 min.
COOK 10 min.
TOTAL 55 min.


DIRECTIONS



In a large nonstick skillet, 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.
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.
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 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375° for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving. Yield: 12 servings. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.




NUTRITIONAL INFO



Nutritional Analysis: One serving (2/3 cup) equals 332 calories, 13 g fat (4 g saturated fat), 66 mg cholesterol, 1,058 mg sodium, 28 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1-1/2 fat.

-- Edited by Colette at 19:29, 2006-08-14