1 ea Red Bell Pepper; Small 1 ea Yellow Bell Pepper; Small
1 lb Pork; Boneless Loin, * 1/2 lb Chorizo Sausage; Bulk
1 c Onion; Chopped, 1 Large 2 ea Cloves Garlic;Finely Chopped
1 c Beef Broth 1 tb Basil Leaves; Dried
1 tb Cilantro Leaves; Dried 2 ts Red Chiles; Ground
1 c Corn; Whole Kernel 1 c Tomato; Chopped, 1 Medium
1 ea Squash; Small, ** 2 1/4 oz Sliced Ripe Olives; Drained
-CORN BREAD TOPPING-
1 1/2 c Cornmeal; Yellow 1/2 c Unbleached Flour
1 c Dairy Sour Cream 2/3 c Milk
1/4 c Vegetable Oil 2 ts Baking Powder
1/2 ts Baking Soda 1/2 ts Salt
1 ea Egg; Large
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.
Yields
8 servings