MANCHA MANTELES DE CERDO PORK TABLECLOTH STAINER 6 mulato chiles 4 ancho chiles 2 pasilla chiles 3 pounds boneless loin of pork, cut into 2-inch cubes 1 bay leaf � teaspoon thyme � teaspoon oregano 1 clove salt 1 onion, roughly chopped 1 clove garlic, chopped 3 or 4 sprigs of fresh coriander 1 cup walnuts 1 10-ounce can Mexican green tomatoes 3 tablespoons lard or salad oil freshly ground pepper 3 tart cooking apples, cored, peeled, and sliced 3 large, firm bananas, peeled and sliced 3 slices fresh pineapple, peeled and cut into chunks 3 zucchini, sliced 1 cup raw green peas or frozen peas, thawed Clean all the chilies, and set aside. Place the pork in a heavy, lidded casserole with the bay leaf, thyme, oregano, clove, and enough salted, cold water almost to cover. Bring to a boil, reduce the heat, cover, and simmer for 1 � hours. Drain; strain and reserve the stock. Rinse out the casserole, and return the pork. Combine the onion, garlic, coriander, walnuts, Mexican green tomatoes with their liquid, and cleaned chiles in the electric blender. Blend, in two lots, to a smooth puree. In a large, heavy skillet, heat the lard; add the puree and cook, stirring constantly, for 5 minutes. Season to taste with salt and pepper. Then thin with 2 cups of the reserved pork stock. Add all the fruits and vegetables to the casserole, arranging them in layers on top of the pork. Pour the puree over all, cover, and cook over low heat for 30 minutes. serves 6 to 8 |