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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
-----CORN BREAD TOPPING-----
* 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.
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