| 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 |
ts |
Dried thyme — crushed |
| 1/2 |
ts |
Dried oregano — crushed |
| 2 |
|
Whole cloves |
| 1 |
|
12oz can |
| 1 |
sm |
Onion — cut up |
| 4 |
|
Sprigs cilantro or parsley |
| 1 |
|
Garlic clove cut up |
| 2 |
|
Tart cooking apples |
| 2 |
|
Firm pears |
| 2 |
sm |
Zucchini, sliced |
| 1 |
|
10oz pkg |
| 1 |
cn |
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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