Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Red Bell Pepper; Small 1 T Basil Leaves; Dried
1 ea Yellow Bell Pepper; Small 1 T Cilantro Leaves; Dried
1 lb Pork; Boneless Loin, * 2 t Red Chiles; Ground
1/2 lb Chorizo Sausage; Bulk 1 c Corn; Whole Kernel
1 c Onion; Chopped, 1 Large 1 c Tomato; Chopped, 1 Medium
2 ea Cloves Garlic;Finely Chopped 1 ea Squash; Small, **
1 c Beef Broth 2 1/4 oz Sliced Ripe Olives; Drained

---------------------CORN BREAD TOPPING--------------------------
1 1/2 c Cornmeal; Yellow 2 t Baking Powder
1/2 c Unbleached Flour 1/2 t Baking Soda
1 c Dairy Sour Cream 1/2 t Salt
2/3 c Milk 1 ea Egg; Large
1/4 c Vegetable Oil

--------------------------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 *** See Sowest1 for recipe.
~------------------------------------------------------
~----------------- 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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