Title: Chicken, Pork and Fruit Stew Mexican Style
Categories: Mexican, Breads, Muffins & r
Yield: 10 Servings

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

*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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip