Chicken and Pork Stew

This Spanish-style dish is originally colored red with annatto seeds (also called achiote), and flavored with a herb called epazote, or Mexican oregano. It is served either for lunch or for dinner with rice or tortillas.

1 pound chicken meat, cubed

pepper, salt to taste

1 pound ground pork

2 TBS paprika

1 tsp allspice

1⁄2 tsp cinnamon

1⁄4 tsp cloves

3 TBS oil

2 TBS oregano, preferably fresh

1 onion, chopped

3 cloves garlic, minced

2 bay leaves

2 tomatoes (peeled)

1⁄4 cup vinegar

2 TBS cornstarch

1⁄4 cup water

• Mix chicken with pepper and salt. Set aside. Mix pork with paprika, allspice, cinnamon, and cloves.
• Heat a skillet over medium heat, and when hot, dry fry the pork (i.e., without any oil) for 15–20 minutes, until it changes color. Remove and set aside.
• Add oil to skillet; brown chicken for about 5–7 minutes.
• Transfer chicken to a covered saucepan. Add pork, oregano, onion, garlic, bay leaves, tomatoes, vinegar, salt, and water.
• Bring to a boil over medium heat, then reduce heat, simmer until meat is tender, for 45 minutes to 1 hour.
• Blend cornstarch with water; stir into stew. Stir until thickened.
• Continue simmering for 10 minutes. Taste and adjust seasoning.
• Serve hot with white rice, or rice and beans, or fresh corn tortilla