Quick Recipes and Easy

Mexican Pork Stew Topped With Corn Bread

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


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


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 tasty recipes that stir your senses, then head on over to Luke’s mega website at recipemecca.com/” target=”_new recipemecca.com/ for the yummiest recipes anywhere presented in a step-by-step format anyone can follow easily!

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