1 cup chopped onion
3/4 cup. finely sweet red pepper
1 lg. Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 tbsp. canola oil
1 tsp. ground cumin
1 tsp. ground coriander
1/4 cup. white wine vinegar
1 can(14-1/2 oz) reduced sodium chicken broth
1 bottle (12 oz) chili sauce
3 tbsp. brown sugar
1 square(1 oz ) unsweetened chocolate, grated
1 tbsp. Worcestershire sauce
2 tbsp. cornstarch
6 cups. cubed cooked pork loin roast ( 2 lbs.)
1 tube (11-1/2 oz ) refrigerated corn bread twists
In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes. Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce remaining broth to vegetable mixture.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 -15 minutes, stirring occasionally. Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13x 9 x 2 in. baking dish. coated with nonstck cooking spray.
Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375F* for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving.