Manchamanteles “Tablecloth Stainer”

Chef Oscar Moreno

Ingredients

• • • 1 lb pork loin center cut
    • 1 lb pork neck bones or country ribs
    • bouquet of fragrant herbs (bay leaves, oregano, thyme—3 stalks of each)
    • 6 bay leaves wrapped in cheesecloth or coffee filter
    • 3 ancho chiles
    • 3 mulato chiles
    • 1 large Spanish onion, chopped
    • 3 Roma tomatoes, roasted and peeled
    • 3 Tbsp lard
    • 1 tart apple, peeled and cored
    • 1 pear, peeled and cored
    • 3 peaches, peeled and sliced
    • 4 oz pineapple, peeled and cut in 1/2 inch cubes
    • 1 semi-ripe plantain, peeled and cut
    • 1 Tbsp sugar
    • 2 Tbsp white vinegar

Directions

1. 1. Place the pork and bones in a large saucepan and cover with water. Add the herbs and salt to taste. Simmer until pork is tender.
   2. Remove from heat. Discard the bones.
   3. Strain the broth. Set aside.
   4. Slice the meat. Set aside.
   5. Puree the chiles with the onions and tomatoes.
   6. Drain the puree and saute in a large, hot pot.
   7. Add the pork broth and simmer for 10 to 15 minutes to blend the flavors.
   8. Add the meat and the fruit except for the plantains. Simmer for 5 minutes.
   9. Add the plantains, sugar and vinegar. Simmer for 2 minutes.
   10. Season to taste. Serve hot.