Latin American Chicken and Pork Stew


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 ┬ámeat for 1 hour.
  • Add all other ingredients and simmer for another hour.
  • Taste for seasoning.




20 min


1 hr 10 min


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