Taken directly from "Mexican Cooking" by Carolyn Dehnel. This is a regular in our house served with Arroz Blanco although I usually use a whole can of tinned chopped tomatoes as its quicker and easier. Sometimes I will use pre-cooked rotisserie chicken from the supermarket and stock cubes. The plantain can be substituted with a firm banana cut into 2.5 cm slices but only add it in the last 5 mins otherwise it will disintegrate.

Ingredients

4 serv.

chicken, jointed↗1⁄2
pork, cut into 2 . 5cm cubes↗225 g
corn oil↗1 tablespoon
medium onion, chopped↗1
garlic cloves, crushed↗2
chile, chopped↗1 -2
tomatoes, chopped↗350 g
peanuts↗25 g
bay leaf↗1
ground cinnamon↗1 teaspoon
chili powder↗1 -3 teaspoon
whole cloves↗3
sesame seeds↗1 tablespoon
concentrated tomato puree↗1 tablespoon
green pepper, chopped↗1
plantain, cut into 2 . 5 cm slices↗1
pear, sliced↗1
cooking apple, sliced↗1

Step-by-step instructions

1
Put the chicken and pork into a large pan, cover with water and simmer for 1 hours Drain and reserve the stock.
2
Heat the oil in a large pan and cook the onion, garlic and chillies until lightly browned.
3
Add tomatoes and continue to cook, uncovered, for 5 minutes.
4
Add peanuts, bay leaf, cinnamon, chilli powder, whole cloves and sesame seeds.
5
Simmer uncovered for 10 minutes.
6
Process mixture in an electric blender until smooth then return to the pan.
7
Add tomato puree, green pepper and the stock from the meat until the sauce is the consistency you prefer.
8
Add the chicken, pork, plantain, pear and apple.
9
Simmer for 10 minutes then serve.

Source: food.com

Original recipe ↗

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