Pork Stew with Corn Bread Topping
1 Red Bell Pepper; Small
1 Yellow Bell Pepper; Small
1 kg Pork; Boneless Loin, *
250 grams Chorizo Sausage; Bulk
1 cup Onion; Chopped
2 Cloves Garlic; Finely Chopped
1 cup Beef Broth
1 tb Basil Leaves; Dried
1 tb Cilantro Leaves; Dried
2 ts Red Chiles; Ground
1 cup Corn; Whole Kernel
1 cup Tomato; Chopped
1 Squash; Small, **
2 1/4 oz Sliced Ripe Olives; Drained

-CORN BREAD TOPPING--
1 1/2 cup Cornmeal flour
1/2 cup SR Flour
1 cup Dairy Sour Cream
2/3 cup Milk
1/4 cup Vegetable Oil
2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1 Egg; Large

--GARNISH-
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.

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 Camp 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 a Camp Oven Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of oven. 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.