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.

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