small bunch of cilantro stems (leaves picked and reserved), minced
8 oz. diced golden potatoes, rinsed well
1 chipotle in adobo sauce, minced
6 TBL peanut butter (Chunky works best)
Reserved cilantro leaves, divided for cooking and garnish
Heat 2 TBL oil in large dutch oven over medium high heat, and cook half of garlic until it is fragrant. Add pork and brown well, about 6 minutes Remove to small dish to hold, and return pot to stove. Heat remaining 2 TBL oil and garlic, and brown chicken, about 4 minutes. Remove to dish with pork, and return pot to stove again.
Increase heat to high, and add small amount of broth to pot, scraping up browned bits on bottom of pan. Add full amount of broth, then water, cilantro pieces and potatoes. Bring to a boil, then cover and simmer until potatoes are tender
mix together minced chipotle and peanut butter.
Add browned meats and any accumulated juices in dish to pot, along with chile and peanut butter paste. Taste and season with sea salt and ground black pepper as needed. Cover and simmer another 40 minutes, or until stew starts to thicken. Stir in 3/4 of cilantro leaves in the last 10 minutes, and cover again to finish. Garnish serving bowls with more cilantro
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