Traditional Salvadoran Stew

• 1/2 cup KRAFT Zesty Italian Dressing
• 1 Tbsp. GREY POUPON Dijon Mustard
• 8 slices OSCAR MAYER Bacon, finely chopped
• 1 lb. boneless pork shoulder, cut into 1-inch pieces Safeway Buy 1 Get 3 Free thru 02/09
• 1 lb. yuca (cassava), peeled, cut into 1/2-inch pieces
• 1-1/2 qt. (6 cups) water
• 1 qt. (4 cups) shredded cabbage
• 1-1/2 lb. yellow plantains (about 2 medium), peeled, cut into 1-inch pieces
• 1 can (15-1/2 oz.) chickpeas (garbanzo beans), drained, rinsed
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

1. Mix dressing and mustard in large saucepan.
2. Stir in bacon.
3. Cook on medium-high heat 5 min.
4. or until bacon starts to turn crisp, stirring frequently.
5. Add meat; cook until browned on all sides, stirring occasionally.
6. Stir in yuca and water; bring to boil.
7. Cover.
8. Reduce heat to low; simmer 45 min.
9. Add cabbage, plantains and chickpeas; stir.
10. Cover; cook an additional 15 min.
11. or just until cabbage is tender.
12. Serve topped with the cheese.

italian dressing, poupon, bacon, pork shoulder, water, cabbage, yellow plantains, chickpeas, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/traditional-salvadoran-stew-90943.aspx (may not work)