Recipe - Mancha Manteles De Cerdo (Pork Tablecloth Stainer)

2 Dried
2 Dried
2 pound Boneless pork
2 cup Water
1 Bay leaf
One half teaspoon Dried thyme crushed
One half 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 small Zucchini, cut or sliced up
1 10oz pkg
1 cn Pineappl 8One fourth oz,drained
2 Green tipped bananas
Sliced
One fourth cup Chopped walnuts
Ancho chilies *
Pasilla chilies *
Tomatillos
Frozen peas

* 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