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Ingredients

• 1-1/2 pounds  pork shoulder, cut into 1/3-inch cubes
• 5-1/2 tablespoons  olive oil
• 1 pound  boneless skinless chicken breasts, cut into 1-inch pieces
• 8   small purple Peruvian or red potatoes (about 1 pound), quartered
• 1 large  onion, chopped
• 6 large  garlic cloves, minced
• 4 cups  low-sodium chicken broth
• 2 boxes  (10 ounces each) frozen corn, thawed
• 1-1/2 tablespoons  adobo sauce from canned chipotle in adobo
• 1/2 cup  reduced-fat peanut butter
• 1/2 cup  chopped fresh cilantro or flat-leaf parsley, for garnish

Description

The Broth For This Pork, Chicken, And Vegetable Stew Is Seasoned With Peanut Butter And Adobo Sauce. Cilantro Adds A Fresh Topper To The Final Dish.

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