Pork Stew with Corn Bread Topping
Submitted by Joycei
Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
60 minThis Southwest pork stew is a complete meal in one baking dish: cubed pork loin and spicy chorizo simmered with butternut squash, corn, tomatoes, and bell peppers, then topped with a sour cream cornbread batter and baked until golden.
The stew base simmers on the stovetop first to build depth. Ground red chiles, basil, and cilantro season the pork and chorizo, while the squash breaks down slightly during cooking and thickens the broth. Corn kernels and sliced olives go in toward the end so they keep their texture.
The cornbread topping is enriched with sour cream, making it more tender and moist than a standard cornbread. Spread it carefully to the edges to seal in the stew. Bell pepper slices arranged on top before baking add color and a sweet roasted flavor.
Kitchen Tips
- Drain the pork and chorizo well after browning. Excess fat will make the stew greasy and prevent the cornbread from setting properly on top.
- Seal the cornbread batter to the edges of the dish. Gaps let steam escape and the stew bubbles up over the topping.
- The cornbread is done when it’s golden brown and firm to the touch. Under-baked topping will be doughy in the center.
Variations
- Chicken version: Swap the pork for boneless chicken thighs and use turkey chorizo for a lighter take.
- Cheesy cornbread: Fold shredded pepper jack into the cornbread batter for a spicy, melty crust.
Ingredients
Directions
- Meat should be cut into 1-inch cubes.
** Use 1 small butternut or acorn squash, pared and cut into ½-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 ½ 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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