Pork Stew

• 1 small sweet red bell peppers
• 1 small sweet yellow bell peppers
• 1 pound pork loin boneless, cubed
• 1/2 pound sausage, bulk
• 1 each onions
• 2 cloves garlic chopped
• 1 cup beef stock
• 1 tablespoon basil dried
• 1 tablespoon cilantro dried
• 2 teaspoons red chili peppers
• 1 cup corn kernels, canned whole
• 1 medium tomatoes chopped
• 1 small butternut squash
• 2 1/4 ounces olives ripe, sliced
• 1 1/2 cups cornmeal
• 1/2 cup flour, all-purpose
• 1 cup sour cream
• 23 cup milk
• 1/4 cup vegetable oil
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 each eggs

1. To prepare Pork Stew, cut 5 thin slices from each bell pepper.
2. Reserve slices.
3. Chop remaining bell peppers (about 1/2 cup each).
4. Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink.
5. Drain.
6. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles.
7. Heat to boiling.
8. Reduce heat.
9. Cover and simmer 30 minutes, stirring occasionally.
10. Stir corn, tomato, squash and olives into meat mixture.
11. Cook 15 minutes longer.
12. Heat oven to 425 degrees F.

sweet red bell peppers, sweet yellow bell peppers, pork loin, sausage, onions, garlic, beef stock, basil, cilantro, red chili peppers, corn kernels, tomatoes, butternut squash, olives, cornmeal, flour, sour cream, milk, vegetable oil, baking powder, baking soda, salt, eggs

Taken from recipeland.com/recipe/v/pork-stew-42364 (may not work)