Manchamanteles With Arroz Blanco

Recipe Ingredients

		{Stew That Stains The Tablecloth} - see * Note 1
1		Arroz Blanco - see * Note 2
		Meat
2		Water or stock
2		Onions - peeled, quartered
1 lb	454g / 16oz	Carrots - peeled, cut in chunk
2		Garlic heads - peeled, separated
3 sections		Marjoram - stems removed
3 sections		Thyme - stems removed
2 teaspoons	10ml	Sea salt - or to taste
2 1/2 lbs	1135g / 40oz	Boneless pork butt
3		Chicken breasts, bone-in - cut into quarters
		Stew
2		Yams - unpeeled (large)
1		Pineapple - peeled, chunked
3		Ripe plantains - in their peels
7 oz	198g	Ancho chiles
4 oz	113g	Pine nuts
6		Garlic cloves - peeled
1 lb	454g / 16oz	Ripe tomatoes - sliced
2		Whole cloves
1/4 teaspoon	1.3ml	Cinnamon
1		Freshly-grated nutmeg
1 teaspoon	5ml	Cumin
1 section		Thyme - stems removed
1 section		Marjoram - stems removed
1 tablespoon	15ml	Dried oregano - crumbled
1/2 cup	118ml	Olive oil
2 teaspoons	10ml	Sea salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Brown sugar - (to 3 tablespoons)
10 cups	2370ml	Broth, from cooking meats - (to 12 cups)
3		Apples - peeled, cored, and cut into chunks
24		Prunes - pitted

Recipe Instructions

* Note 1: Refer to the "The Original Manchamanteles" recipe which is includeded in this collection.

* Note 2: See the "Arroz Blanco" recipe which is included in this collection.

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 medium-high 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.

This recipe yields 8 to 12 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6281 broadcast 10-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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