|1||Small red bell pepper|
|1||Small yellow bell pepper|
|1 pounds||Pork boneless loin, cubed|
|½ pounds||Bulk chorizo sausage|
|1||Lge onion, chopped (about 1|
|2||Cloves garlic, finely choppe|
|1 cup||Beef broth|
|1 tablespoon||Dried basil leaves|
|1 tablespoon||Dried cilantro leaves|
|2 teaspoons||Ground red chiles|
|1 cup||Whole kernel corn|
|1||Med tomato, chopped (about 1|
|1||Small butternut or acorn squ|
|2¼ ounce||Sliced ripe olives,|
|Fresh Tomato Salsa|
|1½ cup||Yellow cornmeal|
|1 cup||Sour cream|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
~-----------CORN BREAD TOPPING:------------------------------------- To prepare Pork Stew, cut 5 thin slices from each bell pepper.
Reserve slices. Chop remaining bell peppers (about ½ 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.