Plaintains, sweet potatoes and apple slices add starch to even out the spice from pasilla and guajillo chile peppers in this slow cooker stew.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
30 mins
stand:
30 mins
slow-cook:
8 hrs
total:
9 hrs
Servings:
8
Yield:
14 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

271 calories; fat 8g; cholesterol 161mg; saturated fat 2g; carbohydrates 15g; mono fat 2g; poly fat 2g; insoluble fiber 3g; sugars 6g; protein 35g; vitamin a 4429.4IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 8.5mg; vitamin b6 0.9mg; folate 17.5mcg; vitamin b12 0.7mcg; sodium 445mg; potassium 587mg; calcium 53mg; iron 2.1mg.
Advertisement