FOR CAKE, whisk cornbread mix, nutmeg and sugar; make a well and stir in milk, egg, butter and sour cream; stir just until blended.
GENTLY pour batter over topping. Bake at 350 degrees 25 to 45 minutes just until baked through or until a toothpick inserted in center comes out clean.
LOOSEN edges of cake; let stand 10 minutes, then invert onto serving plate.
2008 Chili Verde World Champion Winner
2 pounds pork tenderloin cut in small cubes
1 cup onion, medium chopped
14 ounces chicken broth (Swanson)
10 ounces green salsa (canned or bottled)
20 ounces canned whole green chilies - seeded and chopped
Spice Mix Ingredients:
3 teaspoons garlic (minced or mashed)
2 1/2 tablespoons chicken base
1 teaspoon celery salt
1 tablespoon flour
2 teaspoon oregano
1 tablespoon cumin
3 tablespoon jalapeno pepper - diced
1 tablespoon dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 tablespoon green chili powder
BROWN pork and drain. Add onion and broth.
SIMMER 1 hour, stirring often to avoid sticking.
ADD spice mix ingredients and 10 ounces of green chili salsa.
SIMMER 1 hour.
ADD 20 ounces chopped green chilies. Salt to taste. Add dash of green Tabasco
SIMMER for another hour.