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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Style Stew

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	333.9

Total Carbs	22.3 g

Dietary Fiber	5.1 g

Sugars	8.4 g

Total Fat	12.2 g

Saturated Fat	2.6 g

Unsaturated Fat	2.5 g

Potassium	903.9 mg

Protein	35.3 g

Sodium	455.2 mg

Dietary Exchanges 12.2 Fat, 1.1 Vegetables, 0.8 Fruits, 1.7 Meat, 0.1 Starch, 2.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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