“Cook's Illustrated”
1hr 30mins

Ingredients Nutrition


  1. The filling: position oven rack to the middle position; preheat oven to 450°.
  2. Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
  3. Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute.
  4. Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside.
  5. Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
  6. Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
  7. Stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
  8. Stir in the tomatoes, broth, and sugar; bring to a simmer.
  9. Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
  10. Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping.
  11. The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
  12. In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
  13. Smooth the filling into an even layer in the skillet.
  14. Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
  15. Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
  16. Let the pie cool for 10 minutes before serving.

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