Chicken, Pork and Fruit Stew Mexican Style

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1/4 c Almonds -- Blanched
1/2 c Water
2 Sweet potatoes -- 1-inch
2 ts Chili powder
Parsley -- fresh, chopped
2 lb Chicken -- legs, thighs
1 lb Pork shoulder -- boneless
1 Bell pepper -- Chopped
8 oz Tomato sauce
1 cn Pineapple rings in juice --
2 tb Vegetable oil
1/2 ts Cinnamon
1 md Onion -- Chopped
2 Apples -- Sliced
8 1/4 -oz
1/2 ts Salt
2 Bananas -- Sliced

Original recipe makes 10 Servings



*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

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