| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Breads, Muffins & r | 10 | Servings |
INGREDIENTS
| 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 — 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 |
INSTRUCTIONS
*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
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