Pork stew with corn bread topping
Yield: 8 Servings
Ingredients:
- 1 ea Red Bell Pepper; Small
- 1 ea Yellow Bell Pepper; Small
- 1 lb Pork; Boneless Loin *
- 1/2 lb Chorizo Sausage; Bulk
- 1 c Onion; Chopped
- 1 Large
- 2 ea Cloves Garlic;Finely Chopped
- 1 c Beef Broth
- 1 tb Basil Leaves; Dried
- 1 tb Cilantro Leaves; Dried
- 2 ts Red Chiles; Ground
- 1 c Corn; Whole Kernel
- 1 c Tomato; Chopped
- 1 Medium
- 1 ea Squash; Small **
- 2 1/4 oz Sliced Ripe Olives; Drained MMMMM---------------------CORN BREAD TOPPING--------------------------
- 1 1/2 c Cornmeal; Yellow
- 1/2 c Unbleached Flour
- 1 c Dairy Sour Cream
- 2/3 c Milk
- 1/4 c Vegetable Oil
- 2 ts Baking Powder
- 1/2 ts Baking Soda
- 1/2 ts Salt
- 1 ea Egg; Large MMMMM--------------------------GARNISH-------------------------------
- 1 x Fresh Tomato Salsa; ***
Instructions:
* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash pared and cut into 1/2-inch cubes (about 1 cup). *** See Sowest1 for recipe. ~------------------------------------------------------ ~----------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork sausage onion and garlic in 4-quart Dutch oven over medium heat stirring occasionally until pork is no longer pink; drain. Stir in chopped bell peppers broth basil cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes stirring occasionally. Stir corn tomato squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish 13 X 9 X 2-inches or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.
