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