In a bowl combine the cornmeal, 1/2 cup cold water, salt, cumin and red pepper. In medium saucepan bring the 1 1/3 cups water to a boil. Slowly add cornmeal mixture; stirring constantly to make sure it does not lump. Return to a boil, stirring constantly. Lower heat and cook for 10 minutes or until very thick, stirring occasionally. Spread the hot cornmeal mixture into a greased 7x12-inch casserole.
Meanwhile, in a large nonstick skillet cook the pork, onion and sweet pepper until pork is browned and vegetables tender. Stir in beans, enchilada sauce and olives. Bring to a boil. Spoon the pork mixture over the cornmeal layer in the casserole, cover and bake in a 350 degree F. oven for 20 minutes.
Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6|
|Calories from Fat: 82 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 23.1mg||7 %|
|Sodium 233.1mg||8 %|
|Potassium 424.3mg||11 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 25.4g|
|Protein 13.4g||19 %|
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Calories per serving: 260
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