Chicken Pork & Fruit Stew Mexican Style Recipe

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Mexican Stew Recipes

Ingredients:

2 tbsp oil
2 lb chicken -- legs, thighs
1 lb pork shoulder -- boneless
1 medium onion -- chopped
1 bell pepper -- chopped
1/4 cup almonds -- blanched
8 oz tomato sauce
1 can pineapple rings in juice -- oz
1/2 cup water
2 tsp chili powder
1/2 tsp salt
1/2 tsp cinnamon
2 sweet potatoes -- 1-inch
1 pieces
2 apples -- sliced
2 bananas -- sliced
1 parsley -- fresh, chopped

Instructions:

*Cut all visible fat from pork; cut into 3/4-inch pieces. **Drain
pineapple and reserve syrup. Use packed in juice if preferred. 1-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. 2-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. 3-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. From Betty Crocker
Cookbook

Recipe By : Jo Anne Merrill

From: Date: 05/28

Servings: 10

 

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