Latin American Chicken and Pork Stew
Ingredients
| 1 lb of pork shoulder, trimmed of fat and cut into chunks | ||
| 1 lb of boneless chicken thighs, cut into chunks | ||
| 1/2 lb of collard greens or kale, chopped into large pieces | ||
| 1 large red bell pepper, seeded and chopped into large pieces | ||
| 1 large red green pepper, seeded and chopped into large pieces | ||
| 1 butternut squash or small pumpkin, peeled, seeded and cut into chunks | ||
| 2 large onions chopped | ||
| 10 large cloves of garlic minced | ||
| 1 small bunch of cilantro, chopped, leaves and stems | ||
| 3 large potatoes, peeled and cut into large chunks | ||
| 1 tbs thyme | ||
| 1 tbs kosher salt | ||
| 1 tbs fresh cracked black pepper | ||
| 1 tbs red pepper flakes | ||
| 2 whole Habanero peppers (do not cut unless you want really spicy) | ||
| 1 tbs cumin | ||
| 2 cans cannelloni beans, drained and rinsed | ||
| 10 cups of chicken stock | ||
| 1/4 cup canola oil |
This is a wonderful traditional stew that is served in many countries in Latin America. It has pork, chicken, greens, peppers, squash and onions.
- Add canola oil to a large stock pot.
- Using medium high heat add the pork and chicken and brown on all sides.
- Add the chicken stock and simmer meat for 1 hour.
- Add all other ingredients and simmer for another hour.
- Taste for seasoning.
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