Pork Stew With Corn Bread Topping

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Pork Stew With Corn Bread Topping
Categories: Vegetables Stews Mexican
Servings: 8

1 ea Red Bell Pepper; Small
1 ea Yellow Bell Pepper; Small
1 lb Pork; Boneless Loin, *
1/2 lb Chorizo Sausage; Bulk
1 c Onion; Chopped, 1 Large
2 ea Cloves Garlic;Finely Chopped
1 c Beef Broth
1 T Basil Leaves; Dried
1 T Cilantro Leaves; Dried
2 t Red Chiles; Ground
1 c Corn; Whole Kernel
1 c Tomato; Chopped, 1 Medium
1 ea Squash; Small, **
2 1/4 oz Sliced Ripe Olives; Drained
-----------------------------CORN BREAD TOPPING-----------------------------
1 1/2 c Cornmeal; Yellow
1/2 c Unbleached Flour
1 c Dairy Sour Cream
2/3 c Milk
1/4 c Vegetable Oil
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
1 ea Egg; Large
----------------------------------GARNISH----------------------------------
1 x Fresh Tomato Salsa; ***

* Meat should be cut into 1-inch cubes.
** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch
cubes (about 1 cup).
*** See Sowest1 for recipe.
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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.

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