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Receta South American Pork And Corn Pie

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Raciónes: 4

Ingredientes

Cost per serving $1.36 view details

Direcciones

  1. Heat 3 Tbsp. of the oil in a 9-inch ovenproof skillet or possibly a 1 qt flameproof casserole, over medium heat. Add in the onion and cook, uncovered, for 5 min. Add in the pork and cook till lightly browned, about 2 min. Blend in 1 Tbsp. of the flour, the chili pwdr, and the chicken broth. Add in the corn, raisins, olives, and 1/4 tsp. of the salt. Stir till the mix thickens, about 4 min. Preheat the oven to 450F. Stir the lemon juice into the lowfat milk in a small bowl and let stand for a few min. Combine the cornmeal with the remaining flour and salt in a mixing bowl. In the order listed, gradually stir in the lowfat milk mix, egg, baking pwdr, baking soda, and remaining oil. Reheat the pork mix.
  2. Stir the topping mix and pour over the pork. Bake, uncovered, till the topping is hard, about 20 min.
  3. NOTE: If you don't have an ovenproof skillet or possibly flameproof casserole, use a regular skillet to make the pork mix and transfer it to a casserole just before baking.
  4. Makes 4 servings of 575 calories each.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 291g
Recipe makes 4 servings
Calories 560  
Calories from Fat 293 52%
Total Fat 32.88g 41%
Saturated Fat 4.8g 19%
Trans Fat 0.35g  
Cholesterol 75mg 25%
Sodium 1257mg 52%
Potassium 560mg 16%
Total Carbs 48.59g 13%
Dietary Fiber 3.2g 11%
Sugars 11.12g 7%
Protein 18.52g 30%
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