~-----------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.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 195 (49%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 63mg||19 %|
|Sodium 1333.1mg||46 %|
|Potassium 394.2mg||10 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 34.5g|
|Protein 14.7g||21 %|
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Calories per serving: 400
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