Ingredients
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 cup beef broth
1 tbsp dried basil leaves
1 tbsp dried cilantro leaves
2 tsp ground red chiles
1 cup whole kernel corn
1 med tomato, chopped (about 1
1 small butternut or acorn squ
2 1/4 oz sliced ripe olives,
1 fresh tomato salsa
1 1/2 cup yellow cornmeal
1/2 cup flour
1 cup sour cream
2/3 cup milk
1/4 cup oil
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
~CORN BREAD TOPPING
Directions
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.
Servings: 8 servings
Pork Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Pork; Soup; Stew
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the far past, at least as far back into recorded history as the Egyptians, and possibly even further. However, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and desserts, a very modern way of dining. Aspicius tells us how the early Romans used a wide range of spices, including a few that will be familiar to modern cooks like bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for an explosion in books on cooking, most of which are kept safe in private collections. By the advent of the 1900s, cookbooks were in great demand, due to more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Pork Stew recipe.
