Pork Stew
23 ingredients
12 steps
Ingredients
- 1 small sweet red bell peppers
- 1 small sweet yellow bell peppers
- 1 pound pork loin boneless, cubed
- 1/2 pound sausage, bulk
- 1 each onions
- 2 cloves garlic chopped
- 1 cup beef stock
- 1 tablespoon basil dried
- 1 tablespoon cilantro dried
- 2 teaspoons red chili peppers
- 1 cup corn kernels, canned whole
- 1 medium tomatoes chopped
- 1 small butternut squash
- 2 1/4 ounces olives ripe, sliced
- 1 1/2 cups cornmeal
- 1/2 cup flour, all-purpose
- 1 cup sour cream
- 23 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 each eggs
Directions
-
1To prepare Pork Stew, cut 5 thin slices from each bell pepper.
-
2Reserve slices.
-
3Chop remaining bell peppers (about 1/2 cup each).
-
4Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink.
-
5Drain.
-
6Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles.
-
7Heat to boiling.
-
8Reduce heat.
-
9Cover and simmer 30 minutes, stirring occasionally.
-
10Stir corn, tomato, squash and olives into meat mixture.
-
11Cook 15 minutes longer.
-
12Heat oven to 425 degrees F.
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