*  Exported from  MasterCook  *

                                Pork Stew

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                        Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       sm           Red bell pepper
   1       sm           Yellow bell pepper
   1       lb           Pork loin -- boneless, cubed
     1/2   lb           Bulk chorizo sausage
   1       lg           Onion -- chopped
   2       cl           Garlic -- finely chopped
   1       c            Beef broth
   1       tb           Dried basil leaves
   1       tb           Dried cilantro leaves
   2       ts           Ground red chiles
   1       c            Whole kernel corn
   1       md           Tomato -- chopped
   1       sm           Butternut or acorn squash
   2 1/4   oz           Ripe olives -- sliced
                        Fresh tomato salsa
   1 1/2   c            Yellow corn meal
     1/2   c            Flour
   1       c            Sour cream
     2/3   c            Milk
     1/4   c            Oil
   2       ts           Baking powder
     1/2   ts           Baking soda
     1/2   ts           Salt
   1                    Egg

  Pork Stew:

  Cut 5 thin slices from each bell pepper. Reserve slices. Chop
  remaining bell peppers, about 1/2 cup each. Cook pork, sausage,
  onion, and garlic in 4 qt 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 15 minutes longer. Heat oven to 425°F.

  Corn Bread Topping:

  Mix together all topping ingredients in bowl and beat vigorously
  30 seconds. Pour meat mixture into ungreased 13x9x2" baking dish or
  3 qt shallow casserole dish. 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.
 

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