Ingredients:
2 quarts chicken or beef stock or water |
2 medium Onions -- quartered |
1 pound carrots -- peeled, cut into chunks |
2 medium garlic heads -- 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 inch chunks |
1 small pineapple peeled, cut in 1 inch chunks |
3 medium ripe plantains -- cut in 1 inch slices |
3 medium apples -- cored, cut into chunks |
2 tablespoons olive oil -- plus extra for drizzling |
1 teaspoon kosher salt and freshly ground pepper |
8 medium 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 medium pitted prunes |
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Preparation / Directions:
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.
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