Pork Stew With Corn Bread Topping

Recipe Ingredients

1		Red bell pepper - small
1		Yellow bell pepper - small
1 lb	454g / 16oz	Pork, boneless loin - *
1/2 lb	227g / 8oz	Chorizo sausage - bulk
1 cup	62g / 2.2oz	Onion, chopped - 1 large
2		Garlic - finely chopped
1 cup	237ml	Beef broth
1 tablespoon	15ml	Basil leaves - dried
1 tablespoon	15ml	Cilantro leaves - dried
2 teaspoons	10ml	Red chiles - ground
1 cup	62g / 2.2oz	Corn - whole kernel
1 cup	62g / 2.2oz	Tomato, chopped - 1 medium
1		Squash, small - **
2 1/4 oz	63g	Sliced ripe olives - drained
		Corn Bread Topping
1 1/2 cups	93g / 3.3oz	Cornmeal - yellow
1/2 cup	31g / 1.1oz	Unbleached flour
1 cup	237ml	Dairy sour cream
2/3 cup	157ml	Milk
1/4 cup	59ml	Vegetable oil
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1		Egg - large
		Garnish
		Fresh tomato salsa

Recipe Instructions

* 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 425F. 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.

Source:
Chile Pepper Magazine - Oct. 1992

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.