------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Pork Stew With Corn Bread Topping
 Categories: Vegetables Stews Mexican   
   Servings:  8
 
       1 ea Red Bell Pepper; Small 
       1 ea Yellow Bell Pepper; Small 
       1 lb Pork; Boneless Loin, * 
     1/2 lb Chorizo Sausage; Bulk 
       1 c  Onion; Chopped, 1 Large 
       2 ea Cloves Garlic;Finely Chopped 
       1 c  Beef Broth 
       1 T  Basil Leaves; Dried 
       1 T  Cilantro Leaves; Dried 
       2 t  Red Chiles; Ground 
       1 c  Corn; Whole Kernel 
       1 c  Tomato; Chopped, 1 Medium 
       1 ea Squash; Small, ** 
   2 1/4 oz Sliced Ripe Olives; Drained 
 -----------------------------CORN BREAD TOPPING-----------------------------
   1 1/2 c  Cornmeal; Yellow 
     1/2 c  Unbleached Flour 
       1 c  Dairy Sour Cream 
     2/3 c  Milk 
     1/4 c  Vegetable Oil 
       2 t  Baking Powder 
     1/2 t  Baking Soda 
     1/2 t  Salt 
       1 ea Egg; Large 
 ----------------------------------GARNISH----------------------------------
       1 x  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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