Mexican Chicken and Pork Stew

By KDHarmon

Ingredients

• For Meat:
• 2 Tbl butter
• 2 Tbl oil
• 1 pound boneless pork, cut into 1-inch cubes
• 1 chicken (4-5 pounds), disjointed
• 1/2 C flour
• For Sauce:
• 1 Tbl slivered almonds
• 2 tsp sesame seeds
• 1 medium onion, chopped
• 1 green pepper, seeded and chopped
• 1-16 oz. can tomatoes
• 2 C chicken stock
• 1 C white wine
• 1/4 C sugar
• 1-1/2 tsp cinnamon
• 1 Tbl chili powder
• 3 cloves garlic
• 1 bay leaf
• 1 medium apple, diced
• 1 C pineapple chunks, drained

Preparation

Step 1

For Meats:
Heat butter and oil in Dutch Oven. Saute pork til well browned. Dredge chicken in flour, brown.

Reserve meats and make sauce.

For Sauce:
Add 1 Tbl oil to pan. Saute almonds, sesame seeds, onion and pepper until lightly browned. Add tomatoes and simmer 10 minutes. Puree, then return to pot with all but apple and pineapple. Bring to boil, then reduce heat to low and simmer for 30 minutes. Add apple and pineapple and heat through.