Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        chicken or beef stock or water
   2                    onions -- quartered
   1      pound         carrots -- peeled, cut into
                        -- chunks
   2      heads         garlic -- separated into
                        -- cloves, peeled
   4      sprigs        thyme -- leaves only
   2      teaspoons     kosher salt
   2 1/2  pounds        boneless pork butt -- cut into large
                        -- chunk
   3      whole         bone-in chicken breasts -- cut into quarters
                        stew
   2      large         yams -- unpeeled, cut in 1"
                        -- chunks
   1      small         pineapple -- peeled, cut in 1"
                        -- chunks
   3                    ripe plantains -- cut in 1" slices
   3                    apples -- cored, cut into
                        -- chunks
   2      tablespoons   olive oil -- plus
                        extra for drizzling
                        kosher salt and freshly ground pepper
   8                    ancho chiles
     1/2  cup           pine nuts
  10      cloves        garlic
   1      pound         ripe tomatoes -- cored and sliced
   1      teaspoon      ground cumin
   1      tablespoon    dried oregano -- crumbled
     1/4  teaspoon      ground cinnamon
   2                    whole         cloves
   2      tablespoons   brown sugar
   2      tablespoons   olive oil
  24                    pitted prunes

Preparation:

Combine the stock (or water), onions,carrots, garlic, thyme, salt and pork in a large stockpot. Bring to a boil; reduce to a simmer and cook 1 hour or until the meat is nearly tender. Add the chicken and simmer until the chicken is done (25-30 minutes). Set aside to cool. Meanwhile, preheat the oven to 350 degrees. Place the yams, pineapple, plantains and apples in a large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat evenly. Bake 1 hour, stirring occasionally. Set aside to cool. Wipe the anchos and remove the stems, veins and seeds. Soak in hot water 25 minutes or until softened. Drain, reserving the liquid. Transfer the chiles to a blender and add the pine nuts, garlic, tomatoes, cumin, oregano, cinnamon, cloves, 2 tsp salt, 1 tsp pepper and brown sugar. Puree until a paste is formed, adding the reserved soaking liquid to thin as necessary. With a slotted spoon, remove the meats and veggies from the broth. Reserve the broth. Thinly slice the meat and pull the chicken meat from the bones. Arrange the meat, chicken and vegetables in a large ovenproof casserole. Heat the 2 tbsp olive oil in a large saucepan over medium high heat. Pour in the ancho chile paste and cook, stirring occasionally, about 5 minutes or until it thickens. Pour in the reserved broth from the meats and simmer until slightly thickened, about 15-20 minutes. Pour the sauce over themeats in the casserole. Add the roasted vegetables and fruits along with the prunes and distribute them evenly. Bake about 30 minutes or until bubbly. Serve hot.