Pork stew with corn bread topping

Yield: 8 servings

Ingredients:

1 sm Red Bell Pepper 1 tb Basil Leaves Dried
1 sm Yellow Bell Pepper 1 tb Cilantro Leaves Dried
1 lb Pork Boneless Loin * 2 ts Red Chiles Ground
1/2 lb Chorizo Sausage Bulk 1 c Corn Whole Kernel
1 c Onion Chopped 1 c Tomato Chopped
2 Cloves Garlic Fine Chop 1 sm Squash **
1 c Beef Broth 2 1/4 oz Sliced Ripe Olives Drained -----------------------------CORN BREAD TOPPING-----------------------------
1 1/2 c Cornmeal Yellow 2 ts Baking Powder
1/2 c Unbleached Flour 1/2 ts Baking Soda
1 c Dairy Sour Cream 1/2 ts Salt
2/3 c Milk 1 Egg
1/4 c Vegetable Oil

Instructions:

----------------------------------GARNISH---------------------------------- Fresh Tomato Salsa * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash pared and cut into 1/2-inch ~------------------------------------------------------------------------- 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.