Pork Chicken and Potato Stew in Peanut Sauce

      

From the kitchen of One Perfect Bite...This delicious braise is based on an old Mexican recipe for pork and potato stew. I found an uncomplicated version of the dish in the Ladies Home Journal magazine and while I've made a few changes to their recipe, the stew has remained basically the same and has become a favorite at my table. I've changed the proportions of the meat used in the recipe and I use a more tender cut of pork, but this one-dish meal still retains its original integrity and I really think your family will enjoy it as much as mine does. My changes appear in the recipe below. If you would like to see the original recipe you can find it here. This is a much lighter stew than the kind we serve in the dead of winter. It is a perfect meal for an active family fed by a busy cook. I know those of you who try the braise will love it. It's perfect to serve after a day on the water and it makes a perfect meal for those who have large appetites to feed. Here is how it's made.

Pork, Chicken and Potato Stew in Peanut Sauce...from the kitchen of One Perfect Bite courtesy of Ladies Home Journal

Ingredients:
12 to 16-ounces pork tenderloin, cut into 1/3-inch cubes
5-1/2 tablespoons olive oil
1-1/2 pounds 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

Directions:
1) Rinse pork, pat dry and 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 2 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, pat dry and season with salt and pepper. Add 1-1/2 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, cooking over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Simmer, uncovered, for 25 minutes. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, for another 10 minutes, until chicken and pork are heated through and potatoes are fork tender. Season to taste with salt and pepper.
3) To serve, ladle stew into bowls and garnish with cilantro, if desired. Yield: 6 servings.

Cook's note: I like to thicken this sauce slightly. I stir a tablespoon of instant-blend flour, such as Wondra, into the sauce just before serving.

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