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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10621 |
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1. I used Chipolte Chili powder instead of Ancho Chili Powder.
2. I used Smoked pork that was done with a 5 pepper dry rub (which has just a hint of heat to it.)
3. In the frying of the pork I did not add any chicken broth at all.
4. I used a heaping teaspoon of Bacon Fat in the frying pan since my smoked pork didn't have much in the way of fat.
5. Rather than dredge the cubed pork in the flour/spice mixture I stuck it all in a ziplock baggie and shook it. Trust me, this is a better way to coat your pork.
As Vargr suggested, I just browned the outside of the pork in the frying pan to cook off some of the flower flavor. Then I added the rest of the cheesy sauce and let that simmer for a bit.
A word of warning, this makes a VERY full 2qt casserole dish. But it makes it all worth while when you see that bubbling golden surface coming out of the oven. The spices are strong enough that you can taste them despite the amount of cheese. Both Lynn and I really liked it and, between the two of us, finished off nearly 1/2 the casserole. So about a quart fed both of us. As the primary dish I would say this recipe serves 4. Because of how the topping turns out your going to want a deeper dish, so this isn't a good idea for a shallow casserole dish unless you make more stuffing.
Boojum
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