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Chicken And Pork Stew With Fruit
Ingredients
- Vegetable cooking spray
- 12 ounce pork tenderloin, cut into 1 1/2 inch cubes
- 12 ounce boneless, skinless chicken breast, cut into 1 1/2 inch cubes
- 2 Tbsp. slivered almonds
- 1 Tbsp. sesame seeds
- 1 x inch piece of cinnamon stick
- 3 x ancho chilies, stems, seeds, and veins discarded
- 2 med tomatoes, cut into 1 inch pcs
- 1 can (14 1/2 ounce) reduced-sodium fat-free chicken stock, divided
- 1 c. cubed jicama
- 1 c. cubed pineapple or possibly 1 can (8 ounce) unsweetened pineapple chunks, liquid removed
- 1 sm ripe plantain, cut into 1/2 inch pcs Salt and pepper, to taste
- 4 c. cooked rice, hot, optional
Directions
- Spray large skillet with cooking spray; heat over medium heat till warm. Cook pork and chicken over medium heat till browned, about 5 min. Remove from skillet.
- Add in almonds, sesame seeds, and cinnamon to skillet. Cook over medium heat till almonds and sesame seeds are toasted 3 to 4 min; transfer mix to blender container. Add in chilies and tomatoes to skillet and cook over medium heat till tomatoes are soft, 1 to 2 min; transfer to blender. Add in 1 c. broth to blender and process till mix is smooth.
- Spray medium saucepan with cooking spray; heat over medium heat till warm.
- Cook chili mix over medium heat till slightly thickened, 4 to 5 min.
- Add in meat mix, remaining broth, jicama, and fruit; heat to boiling. Reduce heat and simmer, covered, till meats are tender, about 30 min. Season to taste with salt and pepper. Serve over rice.
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