Manchamanteles With Arroz Blanco


(Stew That Stains The Tablecloth) see * Note 1
1 recipe Arroz Blanco see * Note 2
2 quarts Water or stock
2 Onions peeled, quartered
1 pound Carrots peeled, cut in chunk
2 Garlic heads peeled, separated
3 sprg Marjoram stems removed
3 sprg Thyme stems removed
2 teaspoons Sea salt or to taste
2 1/2 pounds Boneless pork butt
3 whl Chicken breasts, bone-in cut into quarters
2 lrg Yams unpeeled
1 Pineapple peeled, chunked
3 Ripe plantains in their peels
7 ounces Ancho chiles
4 ounces Pine nuts
6 Garlic cloves peeled
1 pound Ripe tomatoes sliced
2 whl cloves
1/4 teaspoon Cinnamon
1 pch Freshly-grated nutmeg
1 teaspoon Cumin
1 sprg Thyme stems removed
1 sprg Marjoram stems removed
1 tablespoon Dried oregano crumbled
1/2 cup Olive oil
2 teaspoons Sea salt
1/2 teaspoon Freshly-ground black pepper
2 tablespoons Brown sugar (to 3 tablespoons)
10 cups Broth, from cooking meats (to 12 cups)
3 Apples peeled, cored, and cut into chunks
24 Prunes pitted


* Note 1: Refer to the "The Original Manchamanteles" recipe which is includeded in this collection.
To prepare the meat, bring the water to a boil in a large stock pot. Add the onions, carrots, garlic, marjoram, thyme, salt, and pork and return to a boil. Reduce the heat, and simmer gently for 1 hour, or until meat is tender. Add the chicken breasts and cook for 15 minutes more.
Remove the pot from the heat and allow the meat to cool in the broth until lukewarm. Remove the meats and vegetables from the broth. Reserve the broth. Slice the meat thinly and, if you wish, bone the chicken breasts. Place the meats and vegetables in a large cazuela or ovenproof casserole and cover loosely with foil to keep warm.
To prepare the stew, preheat the oven to 350 degrees. Place the yams, pineapple, and plantains in a ovenproof dish large enough to hold them. Roast them for 1 hour, then peel the yams and plantains and cut them into chunks. Set them aside.
Remove the veins and seeds of the chiles and wipe them clean. Soak them in hot water for 25 minutes and drain. In a blender, puree the chiles, pine nuts, garlic, tomatoes, cloves, cinnamon, nutmeg, thyme, marjoram, oregano, and cumin with a little of the soaking liquid.
In a large saucepan, over a medium-high heat, heat the oil. Pour in the chile mixture a little at a time. Add the salt, pepper, and sugar. Cook 5 minutes or until the mixture changes color and thickens. Add the reserved broth from the meats and simmer until slightly thickened. Add the thickened sauce to the reserved cazuela with the sliced pork and chicken breasts. Bake for 20 minutes. Add the yams, pineapple, plantain, apples, and prunes. Bake for another 10 minutes.
Serve piping hot from the cazuela, accompanied by freshly made tortillas and Arroz Blanco.
This recipe yields 8 to 12 servings.





12.0 servings


Sunday, December 13, 2009 - 1:31am


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