Side Pannel
Chicken, Pork and Fruit Stew Mexican Style
Chicken, Pork and Fruit Stew Mexican Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Breads, Quick Breads
Ingredients List
- 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 --
- 8 1/4 -oz
- 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
- Parsley -- fresh, chopped
Directions
*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
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
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