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Pork Stew

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

Ingredients:

1 Small red bell pepper
1 Small butternut or acorn squ
1 Small yellow bell pepper
2 1/4 ounces Sliced ripe olives
1 pound Pork boneless loin --cubed
Fresh Tomato Salsa
1/2 pound Bulk chorizo sausage
1 1/2 cups Yellow cornmeal
1Lge onion --chopped (about 1
1/2 cup Flour
2 Cloves garlic--finely choppe
1 cup Sour cream
1 cup Beef broth
2/3 cup Milk
1 tablespoon Dried basil leaves
1/4 cup Oil
1 tablespoon Dried cilantro leaves
2 teaspoons Baking powder
2 teaspoons Ground red chiles
1/2 teaspoon Baking soda
1 cup Whole kernel corn
1/2 teaspoon Salt
1 Med tomato --chopped (about 1
1 Egg


Preparation:

CORN BREAD TOPPING: To prepare 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-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 15 minutes longer. Heat oven to 425F. To prepare Corn Bread Topping, mix together all topping ingredients in bowl and beat vigorously 30 seconds. Pour meat mixture into ungreased 13x9x2-inch baking dish 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.













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