BBQ Pork Pot Pie

Ingredients: 

1 cup chopped onion
¾ cup finely chopped celery
1 cup chopped sweet red bell pepper
1 large Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup white wine vinegar
1 (14½ ounce) can reduced-sodium chicken broth
1 (12 ounce) bottle chili sauce
3 tablespoons brown sugar
1 (1 ounce) square unsweetened chocolate, grated
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
6 cups cooked pork loin roast (2 pounds)
1 (11½ ounce) tube refrigerated corn bread twists

Directions:

1. In a large nonstick skillet, sauté 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.

2. Set aside ½ cup broth. Add chili sauce, brown sugar, chocolate, Worcestershire sauce, and remaining broth to vegetable mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes, stirring occasionally.

3. Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Stir in pork. Transfer to a 13x9x2-inch baking dish coated with nonstick cooking spray.

4. Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375°F for 10 to 15 minutes or until golden brown. Let stand for 15 minutes before serving.

Serves 10

Per serving
Calories 399
Total Fat 16g
Sat 5g
Protein 30g
Carb 34g
Fiber 2g
Cholesterol 80mg
Sodium 1271mg

Diabetic Exchanges: 2½ lean meat, 1½ starch, 1½ fat

The image featured at the top of this post is ©Bhakawat Treesuwan/Shutterstock.com.