Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  red bell pepper
  1              small  yellow bell pepper
  1              pound  pork boneless loin *
     1/2         pound  chorizo sausage -- bulk
  1                cup  onion -- chopped
  2             cloves  garlic -- fine chop
  1                cup  beef broth
  1         tablespoon  basil leaves -- dried
  1         tablespoon  cilantro leaves -- dried
  2          teaspoons  red chiles -- ground
  1                cup  corn -- whole kernel
  1                cup  tomato -- chopped
  1              small  squash **
  2 1/4         ounces  sliced ripe olives -- drained
                        ***CORN BREAD TOPPING***
  1 1/2           cups  cornmeal -- yellow
     1/2           cup  unbleached flour
  1                cup  dairy sour cream
     2/3           cup  milk
     1/4           cup  vegetable oil
  2          teaspoons  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  1                     egg
                        ***GARNISH***
                        fresh tomato salsa

Preparation:

* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch 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 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 another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, 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. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.

Nutritional Information:

247 Calories (kcal); 9g Total Fat; (31% calories from fat); 7g Protein; 36g Carbohydrate; 26mg Cholesterol; 518mg Sodium