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Preheat oven to 425°F. In a medium saucepan, combine broth, potatoes, celery and garlic; bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until nearly tender.
Meanwhile, in a medium mixing bowl, combine chili powder, cumin, coriander, oregano, thyme and celery salt. Add pork cubes; toss to coat. In a large skillet, cook pork, half at a time, in hot oil for 4 to 5 minutes or until no pink remains. Drain fat. Return all meat to skillet. Add potato mixture. Stir in chiles and cilantro. Bring to boiling.
Transfer hot mixture to a 2-quart casserole. Snip each biscuit into 4 pieces; arrange atop hot mixture. Bake, uncovered, for about 15 minutes or until biscuits are golden, covering loosely with foil the last 5 minutes to prevent overbrowning, if necessary. If desired, top with sour cream and cilantro.