Pretty yummy but spicy dinner
Southwest Pork Stew Pie
1 small red pepper
1 small yellow or green pepper
1 pound pork loin cut into 1 inch cubes
1/2 pound bulk chorizo cubed Or chorizo sausage
1 large onion chopped
2 large cloves garlic finely chopped
1 cup beef broth
1 tablespoon dried basil
1 tablespoon dried cilantro leaves
2 teaspoon ground red chiles
1 can whole kernel corn (about 1 cup)
1 medium tomato chopped (about 1 cup)
1 small butternut or acorn squash pared and cut in 1/2 inch cubes (about 1 cup)
1 can sliced olives 2 1/4 oz drained
Corn bread topping. ( recipe to follow)
Cut 5 thin slices from each pepper to top the stew. Chopped remaining peppers. Cook pork, chorizo, onion, and garlic in a four quart Dutch oven. Until pork is not pink stirring occasionally, Drain. Stir in chopped peppers, broth, basil,cilantro, and red chiles. Heat to boiling, reduce heat. Cover and simmer 30 mins, stirring occasionally. Stir in corn, tomato, squash, and olives; cook for 15 mins longer.
Heat oven to 425 Prepare cornbread topping. Pour meat stew into unpressed rectangular dish 13×9 ish Pour corn bread over meat stew; spread to cover to the edge of dish. Arrange pepper slices on top and bake til golden brown 15-20 mins.
CORN BREAD TOPPING
1 1/2 cups yellow cornmeal
1/2 cup flour
1 cup sour cream
2/3 cup milk
1/4 cup veg oil
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
Mix all ingredients ; beat vigorously for 30 seconds.
