Mancha Manteles De Cerdo (Pork Tablecloth Stainer)

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Mancha Manteles De Cerdo (Pork Tablecloth Stainer) Ingredients

2 Dried	2 Tart cooking apples
2 Dried	2 Firm pears
2 lb Boneless pork	2 sm Zucchini, sliced
2 c Water	1 10oz pkg
1 Bay leaf	1 cn Pineappl 8-1/4 oz,drained
1/2 ts Dried thyme -- crushed	2 Green tipped bananas --
1/2 ts Dried oregano -- crushed	Sliced
2 Whole cloves	1/4 c Chopped walnuts
1 12oz can	Ancho chilies -- *
1 sm Onion -- cut up	Pasilla chilies -- *
4 Sprigs cilantro or parsley	Tomatillos
1 Garlic clove cut up	Frozen peas

Instructions for Mancha Manteles De Cerdo (Pork Tablecloth Stainer)

* 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

Main Ingredient: PorkCuisine: Uncategorized

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