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Ingredientes
- Vegetable cooking spray
- 12 ounce pork tenderloin, cut into 1 1/2 inch cubes
- 12 ounce boneless, skinless chicken breast, cut into 1 1/2 inch cubes
- 2 Tbsp. slivered almonds
- 1 Tbsp. sesame seeds
- 1 x inch piece of cinnamon stick
- 3 x ancho chilies, stems, seeds, and veins discarded
- 2 med tomatoes, cut into 1 inch pcs
- 1 can (14 1/2 ounce) reduced-sodium fat-free chicken stock, divided
- 1 c. cubed jicama
- 1 c. cubed pineapple or possibly 1 can (8 ounce) unsweetened pineapple chunks, liquid removed
- 1 sm ripe plantain, cut into 1/2 inch pcs Salt and pepper, to taste
- 4 c. cooked rice, hot, optional
Direcciones
- Spray large skillet with cooking spray; heat over medium heat till warm. Cook pork and chicken over medium heat till browned, about 5 min. Remove from skillet.
- Add in almonds, sesame seeds, and cinnamon to skillet. Cook over medium heat till almonds and sesame seeds are toasted 3 to 4 min; transfer mix to blender container. Add in chilies and tomatoes to skillet and cook over medium heat till tomatoes are soft, 1 to 2 min; transfer to blender. Add in 1 c. broth to blender and process till mix is smooth.
- Spray medium saucepan with cooking spray; heat over medium heat till warm.
- Cook chili mix over medium heat till slightly thickened, 4 to 5 min.
- Add in meat mix, remaining broth, jicama, and fruit; heat to boiling. Reduce heat and simmer, covered, till meats are tender, about 30 min. Season to taste with salt and pepper. Serve over rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2162g | |
| Calories 1797 | |
| Calories from Fat 179 | 10% |
| Total Fat 20.52g | 26% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.13g | |
| Cholesterol 338mg | 113% |
| Sodium 1024mg | 43% |
| Potassium 3863mg | 110% |
| Total Carbs 249.25g | 66% |
| Dietary Fiber 18.2g | 61% |
| Sugars 34.32g | 23% |
| Protein 147.5g | 236% |
