Slow Cooker Tablecloth-Stainer Stew
Plaintains, sweet potatoes and apple slices add starch to even out the spice from pasilla and guajillo chile peppers in this slow cooker stew.
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Ingredients
Directions
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Place chile peppers in a small bowl; add enough boiling water to cover. Let stand for 30 minutes to soften. Drain well. Transfer drained peppers to a blender or food processor; add broth. Cover and and blend or process until smooth.
In a 5- to 6-quart slow cooker combine chile pepper puree, chicken, sweet potato, salsa, and allspice. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. The last 30 minutes of cooking stir in the plantain (if using), the apple slices, and pineapple.
If desired, serve with lime wedges and snipped cilantro.
Nutrition Facts
Per Serving:
271 calories,
8 g fat
(2 g saturated fat,
2 g polyunsaturated fat,
2 g monounsaturated fat),
161 mg cholesterol,
445 mg sodium,
15 g carbohydrates,
3 g fiber,
6 g sugar,
35 g protein.
