Chicken~ Pork & Fruit Stew Mexican Style Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
2 lbs: Chicken, legs, thighs
1 lbs: Pork shoulder, boneless
1 medium: Onion, Chopped
1: Bell pepper, Chopped
1/4 cup: Almonds, Blanched
8 ounce: Tomato sauce,
1 can: Pineapple rings in juice --,
8 1/4: -oz,
1/2 cup: Water,
2 tsp: Chili powder,
1/2 tsp: Salt,
1/2 tsp: 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
Recipe By : Jo Anne Merrill
From: Date: 05/28
Source from luhu.jp
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
Source from luhu.jp
Tags
Pork