Pork stew with corn bread topping
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Pork stew with corn bread topping
  Toppings    Pork    Corn    Bread    Mexican    Stews  
Last updated 6/12/2012 12:44:55 AM. Recipe ID 4508. Report a problem with this recipe.
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      Title: Pork stew with corn bread topping
 Categories: Vegetables, Stew, Mexican
      Yield: 8 Servings
 
      1 ea Red Bell Pepper; Small
      1 lb Pork; Boneless Loin, *
      1 c  Onion; Chopped, 1 Large
      1 c  Beef Broth
      1 tb Cilantro Leaves; Dried
      1 c  Corn; Whole Kernel
      1 ea Squash; Small, **
      1 ea Yellow Bell Pepper; Small
    1/2 lb Chorizo Sausage; Bulk
      2 ea Cloves Garlic;Finely Chopped
      1 tb Basil Leaves; Dried
      2 ts Red Chiles; Ground
      1 c  Tomato; Chopped, 1 Medium
  2 1/4 oz Sliced Ripe Olives; Drained

MMMMM---------------------CORN BREAD TOPPING--------------------------
  1 1/2 c  Cornmeal; Yellow
      1 c  Dairy Sour Cream
    1/4 c  Vegetable Oil
    1/2 ts Baking Soda
      1 ea Egg; Large
    1/2 c  Unbleached Flour
    2/3 c  Milk
      2 ts Baking Powder
    1/2 ts Salt

MMMMM--------------------------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.
 




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Recipe ID 4508 (Apr 03, 2005)

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