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Mancha Manteles De Cerdo (Pork Tablecloth Sta

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      Title: MANCHA MANTELES DE CERDO (PORK TABLECLOTH STA
 Categories: Pork
      Yield: 8 Servings
 
      2    Dried
      2    Dried
      2 lb Boneless pork
      2 c  Water
      1    Bay leaf
    1/2 ts Dried thyme -- crushed
    1/2 ts Dried oregano -- crushed
      2    Whole cloves
      1    12oz can
      1 sm Onion -- cut up
      4    Sprigs cilantro or parsley
      1    Garlic clove  cut up
      2    Tart cooking apples
      2    Firm pears
      2 sm Zucchini, sliced
      1    10oz pkg
      1 cn Pineappl  8-1/4 oz,drained
      2    Green tipped bananas --
           Sliced
    1/4 c  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
 
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