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Pork Stew

RecipeFeed.com — 2008-10-06T02:18:33+01:00

1 Small red bell pepper
1 Small yellow bell pepper
1 lb Pork boneless loin, cubed
1/2 lb Bulk chorizo sausage
1 Lge onion, chopped (about 1
2 Cloves garlic, finely choppe
1 c Beef broth
1 tb Dried basil leaves
1 tb Dried cilantro leaves
2 ts Ground red chiles
1 c Whole kernel corn
1 Med tomato, chopped (about 1
1 Small butternut or acorn squ
2 1/4 oz Sliced ripe olives,
Fresh Tomato Salsa 1 1/2 c Yellow cornmeal
1/2 c Flour
1 c Sour cream
2/3 c Milk
1/4 c Oil
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 Egg
˜-----------CORN BREAD TOPPING:------------------------------------- To prepare Pork Stew, cut 5 thin slices from each bell pepper. Reserve slices. 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 15 minutes longer. Heat oven to 425F. To prepare Corn Bread Topping, mix together all topping ingredients in bowl and beat vigorously 30 seconds. Pour meat mixture into ungreased 13x9x2-inch baking dish 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.

Pork Stew with Corn Bread Topping

RecipeFeed.com — 2008-10-06T02:18:33+01:00

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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Pork Stew with Prunes and Apricots

RecipeFeed.com — 2008-10-06T02:18:33+01:00

3 tb Flour
1/4 ts Garlic powder
1 lb Pork cut in 1" chunks
3 Stalks celery chopped
1 Medium onion chopped
1/2 ts Ground cumin
1/4 c Brandy
1 1/2 c Pitted prunes, halved
1/2 ts Paprika
1/4 ts Pepper
2 tb Oil
2 Carrots cut in 1/2" pieces
1/4 c Chopped fresh parsley
1/4 ts Ground allspice
2 c Chicken broth
1 c Dried apricot halves
In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside. In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender. Serve over noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup

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