Mexican Pork Stew Topped With Corn Bread

For the Corn Bread Topping, mix all of the outlined ingredients, then beat vigorously for 30 seconds.

About The Particular Author

Luke Indran is really a skilled food and also recipe addict which actively balances his obsession together with eating along along with his fanaticism with regard to exercise as well as wholesome living. Chop the particular remaining bell peppers (about 1/2 cup each).

Cook pork, sausage, onion as well as garlic inside 4-quart Dutch oven over medium heat, stirring occasionally, until pork is will absolutely no longer pink; drain. ** Use one little butternut or acorn squash, pared and cut into 1/2-inch bits. Include and also simmer 30 minutes, stirring occasionally. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Stir throughout chopped bell peppers, broth, basil, cilantro and also ground red chiles. Heat for you to boiling; minimize heat.

Mexican Pork Stew Topped Alon g With Corn Bread

by: Luke Indran









This magnificently elaborate pork stew recipe fuses the actual diversity associated with irresistably piquant Mexican flavours using a tempting assortment involving refreshing all-natural ingredients!

Mexican Pork Stew with Corn Bread Topping



1 every Red Bell Pepper -- Small

1 each and also every Yellow Bell Pepper -- Small

1 pound Pork; Boneless Loin -- *

1/2 pound Chorizo Sausage -- Bulk

1 cup Onion; Chopped -- 1 Large

2 each and every 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 -- Entire Kernel

1 cup Tomato; Chopped -- one Medium
1 each Squash; Tiny -- **

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 Actual meat needs to be cut into 1-inch cubes.

Seed your peppers, cut 5 thin slices coming from each pepper and reserve. If you're right after delicious recipes that stir your senses, then head on up to Luke's mega site at http://www.recipemecca.com/ for the yummiest recipes anywhere shown in the step-by-step format any person could adhere to easily!









This article has been posted about December 15, 2005









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. Pour the actual Corn Bread Topping more than meat mixture; carefully spread to cover, sealing for you to side of dish.

Arrange reserved bell pepper slices upon top. Prepare the Corn Bread Topping. Stir corn, tomato, squash along with olives straight into meat mixture; cook an additional 15 minutes.

Heat oven for you to 425 degrees F. Bake until the particular topping is golden brown, pertaining to 15 to twenty minutes.



Serve together with fresh Tomato Salsa

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