Pork Chicken and Potato Stew in Peanut Sauce

I found this in Ladies Home Journal.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  pork shoulder, cut into cubes
• 5 1⁄2 tablespoons olive oil
• 1  lb boneless skinless chicken breast, cut in cubes
• 8  small potatoes, quartered (about 1lb.)
• 1  large onion, chopped
• 6  large garlic cloves, minced
• 4  cups chicken broth
• 2 (10 ounce) boxes frozen corn, thawed
• 1 1⁄2 tablespoons adobo sauce, from canned chipotle chiles in adobo
• 1⁄2 cup  reduced-fat peanut butter
• 1⁄2 cup  chopped fresh cilantro or 1⁄2 cup flat leaf parsley, for garnish

Directions

1. Rinse pork and pat dry; season with salt & pepper.
2. Heat 2 Tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking.
3. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minute per batch (adding oil, 1 tbls. at a time, as needed).
4. Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
5. Rinse chicken and pat dry; season with salt and pepper.
6. Add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat.
7. Add chicken and cook, turning, until golden brown, about 3 minute
8. Transfer with a slotted spoon to bowl with pork.
9. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute.
10. Stir in broth, corn, adobo sauce and peanut butter.
11. Return pork and chicken to pot with any drippings and push into liquid.
12. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste.
13. To serve, ladle stew into bowls and garnish with cilantro, if desired.