Pork Stew With Corn Bread Topping Recipe

* Meat should be cut into 1-inch cubes.

** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch

Step 1

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.

Step 2

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.

Step 3

CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.

Things You'll Need

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

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