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Ingredients

• corn meal crust:
• 1 1/4 cup cornmeal
• 2 1/2 cups cold water
• 1 tsp. salt
• 1 1/2 tsp chile powder (Frontier's "fiesta")
• Adding a little of the liquid to the cornmeal and spices in a medium saucepan, stir making sure there are no lumps. Cook for about ten minutes, stirring almost constantly, very frequently, until thick and stiff.
• Line a 1 1/2 quart casserole or 8 or 9 inch baking pan with the crust, reserving about 1/3 to 1/2 cup for top crust. put both aside.
• Preheat oven 350 degrees F
• filling:
• about 2 cups cubed or shredded chicken or pork (already cooked)
• 3/4 cup chile verde (trader joe's)
• about 1/2 cup chicken broth
• 2 cups assorted fresh veggies, thinly sliced -I used cabbage, carrots, baby bok choy, cauliflower,
• 1/4 cup currants or raisins
• 1 tsp. ground cumin
• 2 medium yellow onions, chopped
• about 6 cloves garlic, finely chopped
• 1/2 cup sour cream(tofutti's "better than sour cream"
• 1 small jar marinated artichoke hearts, roughly chopped
• 2 Tablespoons julienned sun- dried tomatoes (bella sun luci, sonoma county)
• 5 or 6 scallions, roughly sliced
• In medium skillet, saute the yellow onions and garlic til almost soft. Toss the other ingredients into a large deep bowl and add chicken broth or tomato juice (or a full jar of chile verde) to get the filling moist enough, but not soggy. Turn into cornmeal crust, cover, and bake an hour or so until bubbly. Remove cover, and continue in the oven until a slightly browned crust . Serve with a green salad, and enjoy!

Description

Mexican Food Has Been A Family Tradition Since I Was A Kid. This Dec. 24th, The Pantry Has No Green Chiles Or Another Jar Of Trader Joes Chile Verde Salsa. Bummer. Found Items In Refrigerator: Undressed Coleslaw Mixture Of Veggies, Artichok

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