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 meat for 1 hour.
- Add all other ingredients and simmer for another hour.
- Taste for seasoning.