| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Pork |
8 |
Servings |
INGREDIENTS
| 2 |
|
Dried |
| 2 |
|
Dried |
| 2 |
lb |
Boneless pork |
| 2 |
c |
Water |
| 1 |
|
Bay leaf |
| 1/2 |
t |
Dried thyme, crushed |
| 1/2 |
t |
Dried oregano, crushed |
| 2 |
|
Whole cloves |
| 1 |
|
12oz can |
| 1 |
|
Onion, cut up |
| 4 |
|
Sprigs cilantro or parsley |
| 1 |
|
Garlic clove cut up |
| 2 |
|
Tart cooking apples |
| 2 |
|
Firm pears |
| 2 |
|
Zucchini, sliced |
| 1 |
|
10oz pkg |
| 1 |
|
Pineappl 8-1/4 oz, drained |
| 2 |
|
Green tipped bananas |
|
|
Sliced |
| 1/4 |
c |
Chopped walnuts |
|
|
Ancho chilies, * |
|
|
Pasilla chilies, * |
|
|
Tomatillos |
|
|
Frozen peas |
INSTRUCTIONS
or sub. 1 tsp. crushed red pepper for the dried ancho and pasilla
chilies) Cut chilies open. Discard stems and seeds. Cut chilies into
small pieces with scissors or a knife. Place in bowl; cover with
boiling water. Let stand 45 to 60 minutes; drain. Cut pork in 1 inch
cubes. In Dutch oven combine pork, water, bay leaf, thyme, oregano,
cloves, 1 tsp. salt, and 1/8 tsp. pepper. Cover and simmer 40 minutes
or till pork is nearly tender. Drain pork, reserving 2 cups broth.
Rinse, drain, and halve tomatillos. In blender container combine the
tomatillos, onion, the drained peppers or crushed red pepper,
cilantro, garlic, and reserved broth. Cover and blend till smooth.
Peel, core, and slice apples and pears; add to pork along with
tomatillo mixture and zucchini. Cover and simmer 10 minutes. Add peas,
pineapple, bananas, and walnuts; simmer 5 minutes more. Makes 8
servings. Recipe By : Baknbread File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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