Golden Poppies our State Wildflower

Monday, December 2, 2013

Sweet & Spicy Pork ( or Chicken) Mexican Style..Authentic "Tablecloth Stainer" that is what the name means in Spanish...Mancha Manteles de Cerdo

This is a great meal served with steamed rice or warm corn and flour tortillas..total One pot meal, and the house smells wonderful.

feeds 6

2 dried ancho chillies
2 dried pasilla chillies

OR substitute 2 tbsp canned chipotle peppers in adobe sauce, finely chopped*

2 pounds boneless lean pork
4 whole chicken legs, skinned and jointed ( 8 pieces)
2 cups water
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
2 whole cloves (not garlic)

1 x15ozs can chopped tomatoes in juice
6 tomatillos chopped fine 
3 cloves garlic smashed and minced 1 cup minced onion
1 cup minced cilantro or parsley

2 Granny Smith apples peeled, cored and sliced
2 firm pears peeled, cored and sliced
2 zucchini sliced

1 pound frozen defrosted peas
1 x 8oz can pineapple chunks or fresh
2 green tipped bananas sliced and chopped
1/2 cup chopped walnuts

* or substitute with crushed red pepper flakes ( 2 tsp)


Cut chillies open and remove stems and seeds, discard.
Cut the chillies into small pieces and soak in boiling water for 1 hour. Drain
Cook the cubed pork in water, bay leaf, thyme, 1/2 tsp salt, 1/4 tsp ground pepper,oregano and cloves on high simmer, in a large saucepan or Dutch oven, tightly lidded, for  40 mins or until meat is cooked.

Remove the pork and set aside.
Remove 2 cups broth and place in a blender with the drained chilies, tomatillos/tomatoes and juice, onion, cilantro, and garlic.
Blend until smooth and pour back into the Dutch oven with the pork and the apples, pears and zucchini..cook for 15 mins.
Add the bananas, pineapple, walnuts and peas and cook for 5 mins.
taste for extra seasonings and serve hot.

This is wonderful, very spicy and and very fruity sweet..delicious on a cold winter's night.

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