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60 minutes
Prep: 30 minutes
Cook: 20 minutes
562 calories per serving view nutrition facts
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.
| % Daily Value* | |
| Total Fat 33.0g | 50% |
| Saturated Fat 11.0g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 847mg | 35% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 4.0g | 17% |
| Sugars 5.0g | |
| Protein 31.0g | 62% |
| Vitamin A | 23% | Vitamin C | 117% | |
| Calcium | 13% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Historically, feasting on lamb was a traditional means of ushering in the spring season. The natural breeding cycle of sheep produces...
We really enjoyed this dish. The flavor was wonderful. I am going to use leftovers over noodles. However, I needed to use more cornstarch than the recipe called for to make the gravy thick enough
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
