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Pork Stew With Corn Bread Topping Recipe
Serves: 8
Keywords: Mexican, vegetarian, recipe, recipes, Pork Stew With Corn Bread Topping Recipe
Ingredients
1
sm
Red Bell Pepper
1
sm
Yellow Bell Pepper
1
lb.
Pork Boneless Loin *
½
lb.
Chorizo Sausage, Bulk
1
c
Onion, Chopped
2
Cloves Garlic, Fine Chop
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
sm
Squash **
2 ¼
oz.
Sliced Ripe Olives, Drained
1 ½
c
Cornmeal, Yellow
½
c
Unbleached Flour
1
c
Dairy Sour Cream
2/3
c
Milk
¼
c
Vegetable Oil
2
ts
Baking Powder
½
ts
Baking Soda
½
ts
Salt
1
Egg
Fresh Tomato Salsa
Directions
- * 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.