Pork, Chicken and Potato Stew in Peanut Sauce
The broth for this pork, chicken, and vegetable stew is seasoned with peanut butter and adobo sauce. Cilantro adds a fresh topper to the final dish.
- 1 1/2 pounds pork shoulder, cut into 1/3-inch cubes
- 5 1/2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 8 small purple Peruvian or red potatoes (about 1 pound), quartered
- 1 large onion, chopped
- 6 large garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 boxes (10 ounces each) frozen corn, thawed
- 1 1/2 tablespoons adobo sauce from canned chipotle in adobo
- 1/2 cup reduced-fat peanut butter
- 1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish
1. Rinse pork and pat dry; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
2. Rinse chicken and pat dry; season with salt and pepper. Add 1-12 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork-tender, 35 minutes; salt and pepper to taste.
3. To serve, ladle stew into bowls and garnish with cilantro, if desired.
- Servings Per Recipe 6
- Fat, total(g)42,
- sat. fat(g)11,
- Percent Daily Values are based on a 2,000 calorie diet