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  • Chicken And Pork Stew With Fruit

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    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

    1. 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.
    2. 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.
    3. Spray medium saucepan with cooking spray; heat over medium heat till warm.
    4. Cook chili mix over medium heat till slightly thickened, 4 to 5 min.
    5. 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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