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
cubes (about 1 cup). *** 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