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Name: Mancha Manteles De Cerdo (Pork Tablecloth Stainer)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Tomatillos; 2 lb Boneless pork; 2 Firm pears; 1/2 ts Dried oregano -- crushed; 2 sm Zucchini, sliced; Frozen peas; 1/2 ts Dried thyme -- crushed; 2 c Water; 1 Bay leaf; 1/4 c Walnuts chopped; 2 Cloves; 1 10oz pkg; Pasilla chilies -- *; 1 Garlic clove cut up; 1 sm Onion -- cut up; 1 cn Pineappl 8-1/4 oz,drained; 2 Green tipped bananas --; 4 Sprigs cilantro or parsley; 2 Tart cooking apples; 2 Dried; 1 12oz can; 2 Dried; Ancho chilies -- *; Sliced

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INGREDIENTS

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

Servings

INSTRUCTIONS

* 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

NOTES

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Mancha Manteles De Cerdo (Pork Tablecloth Stainer)

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

* 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

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 8 Servings

Calories: 715
Calories from Fat: 645 (90%)

Amt Per Serving		% DV

	Total Fat 71.6g	96 %
	Saturated Fat 25.6g	128 %
	Monounsaturated Fat 33.4g
	Polyunsanturated Fat 9.2g
Cholesterol 76.2mg		23 %
Sodium 586.4mg		20 %
Potassium 228.1mg		6 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 7.6g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 715

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