Ingredients
2 tbsp oil
2 lb chicken -- legs, thighs
1 lb pork shoulder -- boneless
1 medium onion -- chopped
1 bell pepper -- chopped
1/4 cup almonds -- blanched
8 oz tomato sauce
1 can pineapple rings in juice -- oz
1/2 cup water
2 tsp chili powder
1/2 tsp salt
1/2 tsp cinnamon
2 sweet potatoes -- 1-inch
1 pieces
2 apples -- sliced
2 bananas -- sliced
1 parsley -- fresh, chopped
Directions
*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
Servings: 10 servings
Chicken~ Pork & Fruit Stew Mexican Style Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Fruit; Meat; Mexican
The History of Recipes
Written recipes as an idea can be observed far back into the far past, certainly as far back into history as ancient Egypt, and maybe further still. In practice though, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Much later, in Roman times a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also recounts how the early Romans used many different spices and herbs, including a few you will know for example basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in books on cookery, most of which are now in private collections. Over the succeeding few hundred years, the families of Europe competed to serve the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes common in their social group. By the advent of the twentieth century, cookery publications are greatly in demand due to higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Chicken~ Pork & Fruit Stew Mexican Style recipe.
