Pork Stew with Corn Bread Topping Recipe

Name: Pork Stew with Corn Bread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each sweet red bell peppers small; 1 each sweet yellow bell peppers small; 1 pound pork boneless loin, *; 1/2 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 1/4 ounces olives sliced; 1 1/2 cups cornmeal yellow; 1/2 cup flour, unbleached all-purpose; 1 cup sour cream dairy; ⅔ cup milk; 1/4 cup vegetable oil; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 each eggs large; 1 x salsa fresh tomato salsa ***

Servings: persons

1 each sweet red bell peppers small
1 each sweet yellow bell peppers small
1 pound pork boneless loin, *
1/2 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 1/4 ounces olives sliced
1 1/2 cups cornmeal yellow
1/2 cup flour, unbleached all-purpose
1 cup sour cream dairy
⅔ cup milk
1/4 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 each eggs large
1 x salsa fresh tomato salsa ***

1
** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch cubes (about 1 cup).
2
*** See Sowest1 for recipe.
3
Seed peppers and cut 5 thin slices from each pepper and reserve.
4
Chop remaining bell peppers (about 1/2 cup each).
5
Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain.
6
Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles.
7
Heat to boiling; reduce heat.
8
Cover and simmer 30 minutes, stirring occasionally.
9
Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes.
10
Heat oven to 425 degrees F.
11
Prepare Cornbread Topping.
12
Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3- quart shallow casserole.
13
Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish.
14
Arrange reserved bell pepper slices on top.
15
Bake until topping is golden brown, 15 to 20 minutes.
16
Serve with Fresh Tomato Salsa.
17
CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 each sweet red bell peppers small, 1 each sweet yellow bell peppers small, 1 pound pork boneless loin, *, 1/2 pound chorizo sausage bulk, and more.

Yes, Pork Stew with Corn Bread Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pork Stew with Corn Bread Topping

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