FOR THE FILLING
700g pork loin, cut into 1cm cubes
3 tablespoons wheat flour
4 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium tomato, peeled and seeded, diced
2 to 4 cups beef broth (480ml to 960ml)
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 red bell pepper, medium, cut into small pieces
1 green bell pepper, medium, cut into small pieces
1 cup cooked green corn (180g)
Salt and black pepper to taste
FOR THE DOUGH
1 1/4 cups wheat flour (150g)
1/2 cup cornmeal (80g)
1/2 teaspoon salt
1/2 cup vegetable shortening, cut into small pieces (100g)
5 or 6 tablespoons cold water
1 egg white, lightly beaten (for brushing)
FOR THE FILLING
700g pork loin, cut into 1cm cubes
3 tablespoons wheat flour
4 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium tomato, peeled and seeded, diced
2 to 4 cups beef broth (480ml to 960ml)
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 red bell pepper, medium, cut into small pieces
1 green bell pepper, medium, cut into small pieces
1 cup cooked green corn (180g)
Salt and black pepper to taste
FOR THE DOUGH
1 1/4 cups wheat flour (150g)
1/2 cup cornmeal (80g)
1/2 teaspoon salt
1/2 cup vegetable shortening, cut into small pieces (100g)
5 or 6 tablespoons cold water
1 egg white, lightly beaten (for brushing)
PREPARE THE FILLING: pat the pork dry with paper towels and dust with wheat flour
Place it in a bowl, mix well to coat evenly, and set aside
Melt 2 tablespoons of butter with 1 tablespoon olive oil in a pan
Add the pork cubes gradually and fry until browned on all sides (5-10 minutes)
Transfer to a bowl
In the same pan, sauté the onion for 1 minute
Add garlic and sauté for another minute
Add the tomato and 2 cups of broth, scraping the pan bottom with a spoon
Add the pork and season with cumin, oregano, salt, and black pepper
Mix well
Tame and cook over low heat for 1 hour and 15 minutes, adding more broth as it thickens
When the meat is tender, remove the lid and cook for another 15 minutes or until the sauce thickens
In a separate pan, melt the remaining butter
Add bell peppers, tame, and cook until soft
Remove from heat
Add the bell peppers and corn to the meat mixture
Check the seasoning
Spread in a 25cm diameter refrigerator-safe container and set aside
MAKE THE DOUGH: In a large bowl, combine wheat flour, cornmeal, and salt
Add the vegetable shortening and mix with two knives until coarsely textured
Add water gradually, just enough to achieve a soft dough
Wrap in plastic film and refrigerate for 15 minutes
Open the dough with a rolling pin and place it over the filling
Use a fork to give the edges a smooth finish and brush with egg white
With a sharp knife, make several cuts on the surface of the dough to allow steam to escape
Bake in a hot oven (250°C), preheated, for 20 minutes or until golden brown
Serve warm
548 calories per serving
