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




  • 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.

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Nutrition Facts

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.