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
It is quite feasible to follow the history of transcribed cooking instructions far back into antiquity, certainly as far into history as the ancient Egyptians, and maybe even further. However, in the main part, these ancient cook books were just very simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During the time of the Romans a man called Apicius assembled a collection of scripts detailing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times used a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices such as rosemary and coriander. These new foods and spices caused an outbreak in cookery books, many of which still exist in academic collections. Over the next few hundred years, the powerful families of the West competed to lay on the most extravagent banquests, and because of this chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes of the day. When we get to the 20th century, recipe books are highly popular as a result of higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Chicken~ Pork & Fruit Stew Mexican Style recipe.
