Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

~-----------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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