Pork Stew with Corn Bread Topping

Yields:	8 servings
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1	each	sweet red bell pepper	small
1	each	sweet yellow bell peppers	small
1	pound	pork	boneless loin, *
1/2	pound	chorizo sausage	bulk
1	cup	onion	about 1 large, chopped
2	each	garlic cloves	peeled and minced
1	cup	beef broth
1	tablespoon	basil	dried
1	tablespoon	cilantro leaves	dried
2	teaspoons	red chili peppers	ground
1	cup	corn	kernel
1	cup	tomato	about 1 medium, chopped
1	each	squash	small, **
2 1/4	ounces	olives	sliced

Corn bread topping
1 1/2	cups	cornmeal	yellow
1/2	cup	flour, unbleached all-purpose
1	cup	sour cream	dairy
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
1	x	salsa	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.

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