Pork Stew with Cornbread Topping

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Servings: 2 cups Difficulty: Advanced
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A hearty American-style stew with tender pork, chorizo, and vegetables, topped with a sweet cornbread crust.
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Pork Stew with Cornbread Topping

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 837.4

Description

This robust Pork Stew combines tender cubes of boneless loin with spicy bulk chorizo, creating a deeply savory and aromatic base. The dish is enriched with bell peppers, onions, garlic, and warm spices like basil and ground red chiles. Simmered with beef broth, the flavors meld beautifully before being topped with a unique cornbread batter that bakes into a golden, slightly sweet crust. The addition of corn, tomato, and squash adds texture and freshness to every bite. It is a comforting, protein-packed meal perfect for cold evenings or family dinners. Serve hot with a side of fresh tomato salsa for a bright, acidic contrast to the rich, hearty stew. This recipe offers a creative twist on traditional comfort food, bringing together earthy vegetables and savory meats in one satisfying casserole dish.

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Cut 5 thin slices from each bell pepper for garnish and set aside. Chop the remaining bell peppers into approximately 1/2 cup of chopped pieces.
  3. Peel and cube the butternut or acorn squash into small bite-sized pieces.
  4. In a 4-quart Dutch oven, cook the pork, sausage, chopped onion, and garlic over medium heat, stirring occasionally, until the pork is no longer pink.
  5. Drain any excess fat from the Dutch oven.
  6. Stir in the chopped bell peppers, beef broth, dried basil, dried cilantro, and ground red chiles.
  7. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
  8. Stir in the whole kernel corn, chopped tomato, cubed squash, and sliced ripe olives.
  9. Continue to cook the stew uncovered for an additional 15 minutes, or until the squash is tender.
  10. While the stew simmers, prepare the cornbread topping. In a mixing bowl, combine the cornmeal, flour, sour cream, milk, oil, baking powder, baking soda, salt, and egg.
  11. Beat the cornbread mixture vigorously for 30 seconds until smooth.
  12. Transfer the meat and vegetable mixture into an ungreased 13x9x2-inch baking dish or a 3-quart shallow casserole.
  13. Pour the cornbread topping evenly over the meat mixture, spreading carefully to cover the surface and seal to the edges of the dish.
  14. Arrange the reserved bell pepper slices on top of the cornbread batter for garnish.
  15. Bake for 15 to 20 minutes, or until the cornbread topping is golden brown and set.
  16. Let stand for 5 minutes before serving with fresh tomato salsa.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 837.4kcal
% Daily Value *
Total Fat 55.8g86%
Saturated Fat 24.3g122%
Cholesterol 212.1mg71%
Sodium 715.7mg30%
Total Carbohydrate 21.8g8%
Dietary Fiber 4.2g17%
Sugars 5.6g
Protein 61.7g124%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork stew, chorizo, cornbread topping, hearty dinner, american cuisine, bell peppers, comfort food, one pot meal, casserole, family dinner, ground red chiles, beef broth, butternut squash, weeknight meal, protein packed, savory stew, baked pork, spicy pork, vegetable stew, homestyle cooking
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