Pork Stew

This is a Southwestern-style stew with a cornbread crown, the kind of meal that earns the whole afternoon you give it. Cubed pork loin and bulk sausage get browned together so the pork stays lean while the sausage adds richness and seasoning. Then comes the long simmer with bell peppers, ground red chiles, basil, and cilantro to build a deep, herbaceous broth.

Butternut squash, corn kernels, tomato, and ripe olives go in for the last 15 minutes so they hold their shape and color. The cornmeal-and-sour-cream batter that bakes on top adds the tender, golden lid that turns it from a stew into a one-dish dinner.

Chef Tips

• Brown the pork and sausage in batches if your Dutch oven is small. Crowding steams the meat instead of caramelizing it, and you lose the deep flavor base.
• Drain the fat thoroughly after browning. Bulk sausage releases a surprising amount, and excess fat makes the stew greasy and the cornbread topping soggy.
• Cut the butternut squash into ¾-inch cubes. Smaller pieces dissolve into the broth, larger ones won’t soften in 15 minutes.
• Spread the cornbread batter all the way to the edges of the Dutch oven so it seals and steams the stew below as it bakes at 425°F (220°C).

Variations

• Swap pork loin for boneless pork shoulder for richer, more tender meat (add 30 minutes simmer time).
• Stir a can of drained black beans in with the corn for more body and protein.
• Top the cornbread with grated pepper jack cheese in the last 5 minutes of baking for a melty, spicy crust.