Southwestern Potpie With Cornmeal Biscuits (Taste of Home)

Ingredients
1/4 cup all-purpose flour
1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes
2 tablespoons butter
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 cups beef broth
1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cinnamon
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies

BISCUITS:
3 cups biscuit/baking mix
3/4 cup cornmeal
1/2 cup shredded cheddar cheese
4-1/2 teaspoons sugar
1 cup 2% milk
Directions
Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in butter in batches. Remove and set aside.
In the same pan, saute jalapeno and garlic in the drippings for 1 minute. Stir in the broth, tomatoes, cumin, chili powder, cinnamon and pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender.
Add the corn, beans and chilies; heat through. Transfer to a greased 13-in. x 9-in. baking dish.
In a large bowl, combine the biscuit mix, cornmeal, cheese and sugar; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Arrange over meat mixture. Bake at 400° for 15-18 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 12 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.