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Chicken Pork and Fruit Stew Mexican Style
2 tb Oil
2 lb Chicken -- legs, thighs
1 lb Pork shoulder -- boneless
1 md Onion -- chopped
1 Bell pepper -- chopped
1/4 c Almonds -- blanched
8 oz Tomato sauce
1 cn Pineapple rings in juice
1/2 c Water
2 ts Chili powder
1/2 ts Salt
1/2 ts Cinnamon
2 Sweet potatoes -- 1-inch pieces
2 Apples -- sliced
2 Bananas -- sliced
1 Parsley -- fresh, chopped
* Cut all visible fat from pork; cut into 3/4-inch pieces. **Drain pineapple and reserve syrup. Use packed in juice if preferred.
Heat oil in dutch oven or heavy pan with lid. Cook chicken over medium heat until brown on all sides; about 15 minutes. Remove chicken; set aside. Cook pork in pan until brown; about 10 minutes. Stir often. Remove; set aside. Cook and stir onions, green pepper and almonds until onion is tender. Place onion, green pepper, almonds and tomato sauce in blender. Blend until smooth consistency.
Drain fat from pan. Mix tomato sauce mixture, reserved pineapple syrup, 1/2 cup water, chili powder, salt and cinnamon in pan. Add chicken, pork and sweet potatoes which have been cut into 1-inch pieces. Heat to boiling then reduce heat. Cover and simmer until sweet potatoes are tender; about 55-60 minutes. Add 1/4 cup water during cooking if necessary.
Cut pineapple slices in half. Add pineapple and sliced apple to chicken mixture. Cover and simmer until apples are tender; about 10-12 minutes. Add bananas. Serve in soup bowls; garnish with chopped parsley if you wish. Yield: 8-10 servings.
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