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, raisins, 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 cornbread mixture into 13x9-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.