Pork Stew with Corn Bread Topping
Yield
8 servingsPrep
30 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
small |
|
| 1 | each |
sweet yellow bell peppers
small |
|
| 1 | pound |
pork
boneless loin, * |
|
| ½ | pound |
chorizo sausage
bulk |
|
| 1 | cup |
onions
about 1 large, chopped |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1 | cup |
beef stock
|
|
| 1 | tablespoon |
basil
dried |
|
| 1 | tablespoon |
cilantro
dried |
|
| 2 | teaspoons |
red chili peppers
ground |
|
| 1 | cup |
corn
kernel |
|
| 1 | cup |
tomatoes
about 1 medium, chopped |
|
| 1 | each |
winter squash
small, ** |
*
|
| 2 ¼ | ounces |
olives
sliced |
|
| Corn bread topping | |||
| 1 ½ | cups |
cornmeal
yellow |
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 1 | cup |
sour cream
dairy |
|
| ⅔ | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
large |
|
| garnish | |||
| 1 | x |
salsa
fresh tomato salsa *** |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
small |
|
| 1 | each |
sweet yellow bell peppers
small |
|
| 453.6 | g |
pork
boneless loin, * |
|
| 226.8 | g |
chorizo sausage
bulk |
|
| 237 | ml |
onions
about 1 large, chopped |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 237 | ml |
beef stock
|
|
| 15 | ml |
basil
dried |
|
| 15 | ml |
cilantro
dried |
|
| 1E+1 | ml |
red chili peppers
ground |
|
| 237 | ml |
corn
kernel |
|
| 237 | ml |
tomatoes
about 1 medium, chopped |
|
| 1 | each |
winter squash
small, ** |
*
|
| 65 | ml/g |
olives
sliced |
|
| Corn bread topping | |||
| 355 | ml |
cornmeal
yellow |
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
sour cream
dairy |
|
| 158 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
large |
|
| garnish | |||
| 1 | x |
salsa
fresh tomato salsa *** |
*
|
Directions
- Meat should be cut into 1-inch cubes.
** Use 1 small butternut or acorn squash, pared and cut into ½-inch cubes (about 1 cup).
*** See Sowest1 for recipe.
Seed peppers and cut 5 thin slices from each pepper and reserve.
Chop remaining bell peppers (about ½ 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.
