Source: dLife

Succulent stew that has everything from chicken and pork to pineapples and plantains.

Servings

1 lb boneless skinless chicken breasts , cubed
12 oz boneless pork loin , cubed
2 tbsp canola oil
2 tbsp slivered almonds
1 tbsp sesame seeds
1 cinnamon sticks
3 dried ancho chile peppers , stems, seeds, and veins discarded
1 cup chopped tomato , seeded
1.75 cup low sodium chicken broth
1 cup Jicama, fresh, chopped
1 cup fresh diced pineapple (or canned pineapple, drained)
1 Plantain, fresh, medium , cut into 1/2 inch pieces
1 pinch salt (optional)
1 pinch black pepper (optional)

1 In large skillet, heat oil over medium. Add chicken and pork, cooking until brown, about 8 minutes. Remove from pan and set aside.
2 Return skillet to stovetop. Add almonds, sesame seeds, and cinnamon. Cook over medium heat until toasted, stirring constantly, about 3-4 minutes.
3 Transfer to blender.
4 Return skillet to stovetop. Add chilies and tomatoes. Cook over medium heat until soft, about 2 minutes. Transfer to blender with almond mixture.
5 Add 1 cup of broth to blender and process until smooth.
6 Return contents of blender to skillet and cook over medium heat until slightly thick, about 4-5 minutes.
7 Add meat, 3/4 cup of broth, jicama, pineapple, and plantain, bring to boil.
8 Reduce heat, cover, and simmer until meat is tender, about 30 minutes.
9 Season to taste with salt and pepper, if desired.