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Chicken and Pork Stew with Fruit Recipe

Chicken and Pork Stew with Fruit Recipe

6 servings



2 tablespoons slivered almonds

1 tablespoon sesame seeds

1 inch piece cinnamon stick

3 ancho chilies, stems, seeds and veins discarded

2 medium tomatoes, coarsely chopped

1 can reduced-sodium fat-free chicken broth, divided

12 ounces each: pork tenderloin and boneless skinless chicken breast, cubed

1 cup each: fresh or canned pineapple chunks, sliced ripe plantain, cubed peeled jicama

Salt and pepper, to taste


Cook almonds, sesame seeds, and cinnamon in lightly greased small skillet over medium heat until browned, 3 to 4 minutes, remove from skillet. Add chilies and tomatoes to skillet and cook over medium heat until tomatoes are soft, 2 to 3 minutes. Process almond and tomato mixtures and 1 cup broth in blender or food processor until smooth. Transfer to lightly greased large saucepan and cook over medium heat until slightly thickened, 4 to 5 minutes.


Saute pork and chicken in lightly greased large skillet until browned, about 5 minutes. Add meat mixture and remaining broth to saucepan with chilies, heat to boiling. Reduce heat and simmer, covered, until meats are tender, about 30 minutes, adding fruit and jicama during last 10 minutes. Season to taste with salt and pepper.

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