Preparation:
Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned. Stir in tomatoes, dried fruit, olives, almonds and chili powder. Cover and simmer for 10 minutes. Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well. Spoon into 13 x 9 inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil. Bake at 350 degrees F for 30 minutes. Cut into squares to serve.
Menu suggestion: Complete this menu with the addition of a leafy green salad dressed with a garlicky vinaigrette, sliced oranges and jicama. |
