Mancha
Manteles de Cerdo- (
Pork Tablecloth Stainer )
Classic Latin American
Recipe
Serves:
8
Ingredients:
3 cups Chicken Stock, fresh or canned
3 lbs. Lean Boneless Pork Loin, cut into 1 l/2-inch cubes bay
leaf
1/4 tspn. Dried Thyme
1/4 tspn. Dried Oregano
1/8 tspn. Ground Cloves
Sauce
Ingredients:
6 Dried Mulato Chilies, 4 dried Ancho Chilies and 2 dried Pasilla
Chilies (or substitute 12 dried ancho chilies)
1 cup Boiling Chicken Stock (fresh or canned)
1 cup Shelled Walnuts
1 10 oz. Can Mexican Green Tomatoes (drained)
1/2 cup Onions (coarsely chopped)
1/4 tspn. Finely Chopped Garlic
2 tbls. Fresh Coriander (cilantro - coarsely chopped)
1 tspn. Salt
2 tbls. Lard
1 lb. Firm, Ripe Pears (peeled, cored and cut Lengthwise into
8 wedges)
2/3 lb. Bananas (peeled and sliced 1/4 inch thick - about 1 cup
of slices)
3 Firm, Ripe Apples (about 1 1/4 pounds - peeled, cored and cut
lengthwise into 8 wedges)
1 cup Fresh Pineapple (cut into 1/2 inch cubes)
1 lb. Unpeeled Zucchini (sliced 1/4 inch thick - about 3 cups
of slices)
1 cup Cooked Fresh Green Peas (or 1 cup thoroughly defrosted frozen
peas)
Procedure:
1. In a heavy 5-quart flameproof casserole, bring
the 3 cups of chicken stock to a boil over high heat. Add the
pork, bay leaf, thyme, oregano and ground cloves, and reduce the
heat to low. Cover the casserole, and simmer for 30 minutes, or
until the pork shows only the slightest resistance when pierced
with the tip of a sharp knife.
2.
Under cold running water, pull the stems off the chilies, break
them in half and brush out their seeds. With your fingers or a
small, sharp knife, remove any large ribs. Tear the chilies into
small pieces and place them in a small bowl. Pour 1 cup of boiling
chicken stock over them and let them soak for 30 minutes. Then
place the walnuts in the jar of an electric blender and blend
them at high speed until they are completely pulverized. Sieve
and return them to the blender with the green tomatoes, onion,
garlic, coriander, salt, chilies and chili soaking liquid, and
blend at high speed until the mixture is reduced to a smooth puree.
(To make the sauce by hand, put the tomatoes, onion, garlic, chilies
and coriander through a food mill set over a bowl and discard
any pulp remaining in the mill. With a pestle, pound the walnuts
in a mortar until they are pulverized; then stir them into the
puree. Stir in the soaking liquid from the chilies and add the
salt.) In a heavy 10-inch skillet, melt 2 tablespoons of lard
over moderate heat, pour in the puree and cook it, uncovered,
stirring constantly, for 5 minutes. Cover the skillet to keep
the sauce warm and set it aside off the heat.
3.
When the pork is done, drain its cooking juices into a small mixing
bowl and skim off as much fat from the surface as possible. Add
the juices to the walnut-tomato sauce and mix together thoroughly.
4.
Arrange the pear wedges, banana slices, apple wedges, pineapple
cubes and zucchini slices in layers on top of the pork, in the
casserole. Pour the sauce over them, distributing it as evenly
as possible, and cover the casserole. Over low heat, cook undisturbed
for 40 minutes. Then sprinkle the green peas over the fruit and
zucchini, and cook, covered, for about s minutes longer, or until
the peas are tender. Serve at once, directly from the casserole.
Other
Related Links:
Classic
Latin American Recipes