olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
2 HOURS BEFORE SERVING:
In a large skillet over medium heat, sauté onion and garlic until tender
in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture
and set aside.In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned.Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.Bring to a boil, stirring to loosen brown bits from bottom of skillet.Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.
Corn-bread topping:
5 minutes before pork is done, prepare topping.Combine
flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a
medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until
blended.Remove casserole from oven. Pour off or skim excess fat
from liquid in casserole. Spread corn-bread batter evenly over top of
pork mixture in casserole.Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.