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Two Worlds Stew
Prep 45min
Total1hr30min
Ingredients18
Servings6
I have always loved sweet and salty stew, even a bit sour. That's where the inspiration for this “Estofado de Dos Mundos” (Two-Worlds Stew), a very simple recipe that combines two white meats: chicken and pork, with a few very popular Latin American roots such as yucca, potatoes and carrots, with more dry fruits like prunes, apricots and yellow raisins, comes from.
The cinnamon and nutmeg touch make this stew unique. Prepare it and prepare for your family to ask for more!
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Ingredients
2cups water
1 1/2Roma tomato
1/4cup onion, chopped
1garlic clove, crushed
2cinnamon sticks
1lb pork loin, cut in small chunks
1lb chicken breast, cut in small squares
1/2lb yucca, peeled, without root and cut in small squares
1/2lb carrots, peeled and cut in wedges, about 1/2-inch
1/2lb Yukon potatoes, peeled, and in small chunks
10prunes pitted, quartered
10dried peaches, quartered
1/4cup yellow raisins
2tablespoons extra virgin olive oil
2teaspoons salt
1/4cup ground piloncillo
1/2teaspoons nutmeg
1tablespoon parsley, finely chopped
Directions
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1
In a medium-sized pot at medium heat, add water, tomato, onion, garlic and a cinnamon stick. Boil for 30 minutes or until the tomatoes are soft. Let cool. Remove the cinnamon stick, blend at medium speed until everything is well incorporated. Reserve.
2
In a large and deep saucepan add the oil at medium to high heat and stir-fry the meat for 10 minutes. When they start turning brown, add the yucca, carrots and potatoes. Let cook for another 10 minutes at medium to high heat.
3
Add the tomato blend, salt, piloncillo, the other cinnamon stick, nutmeg and parsley, stir well. Once it boils for the first time, check the saltiness and add the dried fruits.
4
Let the stew boil and once it boils for the second time, set the heat to low, cover and simmer for about 30 to 35 minutes more or until the vegetables are soft. Check the stew from time to time and stir carefully so the vegetables and meat cook evenly.
5
Serve hot.
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Serve this stew on a tray on top of white rice and garnish with the fresh chopped parsley.
If you can't find piloncillo, you can add muscovado sugar.
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No nutrition information available for this recipe
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I have always loved sweet and salty stew, even a bit sour. That's where the inspiration for this “Estofado de Dos Mundos” (Two-Worlds Stew), a very simple recipe that combines two white meats: chicken and pork, with a few very popular Latin American roots such as yucca, potatoes and carrots, with more dry fruits like prunes, apricots and yellow raisins, comes from.
The cinnamon and nutmeg touch make this stew unique. Prepare it and prepare for your family to ask for more!
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