For the topping:
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons double-acting baking powder
3 tablespoons unsalted butter,
melted and cooled
3/4 cup milk
1 large egg, beaten lightly
1/2 cup grated Monterey Jack
a 4-ounce can green chili peppers,
drained and chopped

Make the pork mixture: In a large skillet cook the onion and the bell
pepper in the oil over moderately low heat, stirring, until the onion is
softened, add the pork, and cook the mixture over moderate heat,
stirring and breaking up any lumps, until the pork is no longer pink.
Stir in the tomato paste, the corn, the cumin, the allspice, the chili
powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the
cornmeal, and salt and black pepper to taste, simmer the mixture,
stirring occasionally, for 30 minutes, and add the additional Tabasco.
Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture
may be made 1 day in advance and kept, covered and chilled.
Make the topping: Into a bowl sift together the flour, the cornmeal,
the sugar, and the baking powder, add the butter, the milk, and the
egg, and stir the batter until it is just combined. Stir in the Monterey
Jack and the chili peppers and drop the batter by the large spoonfuls
around the edge of the casserole.
Bake the potpie in the middle of a preheated 400-degree F. oven for
10 minutes, reduce the heat to 350 degrees F, and bake the potpie for
30 minutes more. Serves 6.

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