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Rinse pork and pat dry; season with salt & pepper. Heat 2 Tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. 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). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot. Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minute Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste. To serve, ladle stew into bowls and garnish with cilantro, if desired.
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Professional-grade blender — silky purees, hot soups, nut butters
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
Standard kitchen ladle — soups, stocks, sauces, punch
Ground dried crayfish — Nigerian soups, stews, jollof rice depth