Mancha manteles de cerdo (pork tablecloth sta

8 Servings

Ingredients

Quantity Ingredient
2 Dried
2 Dried
2 pounds Boneless pork
2 cups Water
1 Bay leaf
½ teaspoon Dried thyme -- crushed
½ teaspoon Dried oregano -- crushed
2 Whole cloves
1 12oz can
1 small Onion -- cut up
4 Sprigs cilantro or parsley
1 Garlic clove cut up
2 Tart cooking apples
2 Firm pears
2 smalls Zucchini, sliced
1 10oz pkg
1 can Pineappl 8-1/4 oz,drained
2 Green tipped bananas --
Sliced
¼ cup Chopped walnuts
Ancho chilies -- *
Pasilla chilies -- *
Tomatillos
Frozen peas

Directions

* 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 ⅛ 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

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