Recipe - Manchamanteles With Arroz Blanco

MEAT
2 qt Water or stock
2 Onions, peeled and quartered
1 pound 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 teaspoon Sea salt,; or to taste
2 One half pound Boneless pork butt
3 Whole chicken breasts,
bonein,; cut into quarters

STEW
2 lg Yams,; unpeeled
1 Pineapple, peeled and; cut
into chunks
3 Ripe plantains,; in their
peels
7 ounce Ancho chiles
4 ounce Pine nuts
6 Cloves garlic,; peeled
1 pound Ripe tomatoes,; cut or sliced up
2 Cloves
One fourth teaspoon Cinnamon
1 pn Freshly grated nutmeg
1 teaspoon Thyme,; stems removed
1 Sprig marjoram,; stems
removed
1 tablespoon Dried oregano,; crumbled
One half cup Olive oil
2 teaspoon Sea salt
One half teaspoon Freshly ground black pepper
3 tablespoon Brown sugar
12 cup Broth (from cooking meats)
3 Apples, peeled, cored, and;
cut into chunks
24 Prunes,; pitted

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 cut or sliced up 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 MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 09:16:35 0500

From: Meg Antczak meginny@frontiernet.net