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Manchamanteles With Arroz Blanco

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CATEGORY CUISINE TAG YIELD
Meats, Grains Import, New, Text 1 Servings

INGREDIENTS

2 qt Water or stock
2 Onions, peeled and quartered
1 lb Carrots, peeled and cut into
chunks
2 Heads garlic, peeled and
separated into cloves
3 Sprigs marjoram, stems
removed
3 Sprigs thyme, stems removed
2 t Sea salt, or to taste
2 1/2 lb Boneless pork butt
3 Whole chicken breasts
bonein cut into
quarters
2 Yams, unpeeled
1 Pineapple, peeled and cut
into chunks
3 Ripe plantains, in their
peels
7 oz Ancho chiles
4 oz Pine nuts
6 Cloves garlic, peeled
1 lb Ripe tomatoes, sliced
2 Cloves
1/4 t Cinnamon
1 pn Freshly grated nutmeg
1 t Thyme, stems removed
1 Sprig marjoram, stems
removed
1 T Dried oregano, crumbled
1/2 c Olive oil
2 t Sea salt
1/2 t Freshly ground black pepper
3 T Brown sugar
12 c Broth, from cooking meats
3 Apples, peeled cored and
cut into chunks
24 Prunes, pitted

INSTRUCTIONS

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 mediumhigh
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.  Yield: 8 to 12 servings
Recipe By     :TOO HOT TAMALES SHOW #TH6281  Posted to MC-Recipe Digest
V1 #305  Date: Sat, 16 Nov 1996 09:16:35 -0500  From: Meg Antczak
<meginny@frontiernet.net>

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