Ingredients
1 (2-lb) bag frozen sancocho tropical vegetable blend
1 large onion
1/4 cup fresh cilantro, coarsely chopped
Juice of 1 lime
1 (1-oz) link dry chorizo sausage, thinly sliced
2 tablespoons extra-virgin olive oil
1 lb pork for stew
1 tablespoon pipian (or mole) seasoning
2 tablespoons all-purpose flour
1 (48-oz) box reduced-sodium chicken broth
1 (10-oz) can milder diced tomatoes/green chiles (undrained)
Juice of 1 lime
2 cups baby spinach leaves, coarsely chopped
1 (15-oz) can black-eyed peas (drained and rinsed)
1 cup tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1/3 cup sweet pepper bruschetta topping
2 teaspoons green pepper sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 (8-oz) package cream cheese
1 (12-oz) container frozen whipped topping (about 4 1/2 cups, divided)
1/3 cup grape jelly
1/3 cup + 1/2 cup sweetened condensed milk, divided
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1 prepared graham cracker or cookie crumb pie crust
Description
Pork Sancocho Stew
Publix Super Markets
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