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
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.
Total Fat 16g
Diabetic Exchanges: 2½ lean meat, 1½ starch, 1½ fat
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