Pork Stew With Corn Bread Topping

Ingredients

2 bell pepper
260 gr pork
130 gr chorizo sausage
120 gr onion
2 garlic
240 ml beef broth
1 gr basil leaves
1 gr cilantro leaves
2 chiles
150 gr corn
160 gr tomato
1 squash
36 gr ripe olives
190 gr cornmeal
65 gr unbleached flour
240 ml dairy sour cream
160 ml milk
60 ml vegetable oil
9 gr baking powder
2 gr baking soda
1 gr salt
1 egg
1 tomato salsa

Instructions

* Meat should be cut into 3 cm cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1 cm 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 half cup each). Cook pork, sausage, onion and garlic in 4 litre 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 220ºC . Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 5 cm, or 3 litre 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.