Lean Picadillo Pie
1 1/2 pounds lean ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (15 ounce) can tomatoes, cut up
3/4 cup chopped dried apricots or raisins
12 sliced pimento-stuffed olives
2 tablespoons chopped almonds
3 tablespoons chili powder
2 (14 1/2 ounce) cans chicken broth
2 cups cornmeal
Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.
Stir in tomatoes, dried fruit, olives, almonds and chili powder. Cover and simmer for 10 minutes.
Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well. Spoon into 13 x 9-inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil. Bake at 350 degrees F for 30 minutes.
Cut into squares to serve.
Serves 12.
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