Pork and Green Chili Potpie with Scallion Cornbread Topping
"This chili is made with medium green salsa that's not too spicy, not too mild, but with just the right amount of heat. Each mouthwatering bite is fused with crunchy scallion cornbread â?? a one-dish dinner thatâ??s a sure winner!..."
INGREDIENTS
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Filling:
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2 tablespoons olive oil
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One 1-pound pork tenderloin, trimmed and cut into 3/4-inch pieces
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1 onion, finely chopped
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1 green bell pepper, finely chopped
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3 baking potatoes, peeled and cut into 1 -inch pieces
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2 1/2 cups chicken broth
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1 cup medium or mild green salsa
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1 teaspoon ground cumin
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3/4 teaspoon salt
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3 tablespoons all-purpose flour
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Cornbread topping:
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One 8.5-ounce package cornbread mix
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4 scallions, finely chopped
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