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Mexican Pork Stew Topped With Corn Bread  by: Luke Indran This magnificently elaborate pork stew recipe fuses the diversity of irresistably piquant Mexican flavours with a tempting assortment of fresh natural ingredients! Mexican Pork Stew With Corn Bread Topping 1 each Red Bell Pepper -- Small 1 each Yellow Bell Pepper -- Small 1 pound Pork; Boneless Loin -- * 1/2 pound Chorizo Sausage -- Bulk 1 cup Onion; Chopped -- 1 Large 2 each Cloves Garlic -- Finely Chopped 1 cup Beef Broth 1 tablespoon Basil Leaves -- Dried 1 tablespoon Cilantro Leaves -- Dried 2 teaspoons Red Chiles -- Ground 1 cup Corn -- Whole Kernel 1 cup Tomato; Chopped -- 1 Medium 1 each Squash; Small -- ** 2 1/4 ounces Sliced Ripe Olives -- Drained -----CORN BREAD TOPPING----- 1 1/2 cups Cornmeal -- Yellow 1/2 cup Unbleached Flour 1 cup Dairy Sour Cream 2/3 cup Milk 1/4 cup Vegetable Oil 2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 1 each Egg -- Large -----GARNISH----- Fresh Tomato Salsa -- *** * The meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch bits. Seed the peppers, cut 5 thin slices from each pepper and reserve. Chop the 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 the Corn Bread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour the Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until the topping is golden brown, for 15 to 20 minutes. Serve with Fresh Tomato Salsa. For the Corn Bread Topping, mix all the listed ingredients, then beat vigorously for 30 seconds. About The Author Luke Indran is a professional food and recipe addict who actively balances his obsession with eating with his fanaticism for exercise and healthy living. If you're after delicious recipes that stir your senses, then head on over to Luke's mega website at http://www.recipemecca.com/ for the yummiest recipes anywhere presented in a step-by-step format anyone can follow easily! This article was posted on December 15, 2005 Read More Articles from the "Food and Drink" Category: Mexican Pork Stew Topped With Corn Bread by Luke Indran Best Recipes: Orange Fruity Smoothie by Donna Monday Chilled No Bake Dessert Recipes by Jill Seader Wine Food Pairing - Turducken, Three Birds in One! by Denise Clarke Wine Is Good For You! by Ken Finnigan Strawberry - Not Just A Beautiful Fruit by Sharon Hopkins Best Steakhouse USA is Your Source to Indulge in Your Tastes by Neil Folley Are You a Gourmet? by Emma Snow Three Things That You Should Know About Soups by Jonathan Teng Tv Cooking Programmes Drive A Surge Of Interest In Culinary Art Schools by Anne Sprigpitt << Back to "Food And Drink" Index

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