Manchamanteles

Manchamanteles

A fruity, chile-rich Mexican stew that stains the tablecloth and rewards the cook richly.

Total 2 hr Makes 6 servings Calories 520/serving

Dietary

Wheat free, Dairy free

Allergens

Tree nuts, Red meat

Manchamanteles translates to 'tablecloth stainer,' a nod to its deep brick-red color from ancho and guajillo chiles blended with tomatoes, pineapple, and plantain. Pork and chicken simmer together in this sweet-savory sauce until tender, making it a festive dish for gatherings or Sunday dinner. The combination of dried fruit, spices, and fresh pineapple gives it a complex sweetness balanced by smoky chile heat.

Ingredients

  • 1 pound boneless pork shoulder, cut into 2-inch chunks
  • 1 1/2 pounds bone-in chicken thighs
  • 6 cups chicken stock
  • 4 dried ancho chiles, stemmed and seeded
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 roma tomatoes, quartered
  • 1/2 white onion, roughly chopped
  • 3 cloves garlic
  • 1/4 cup blanched almonds
  • 2 tablespoons raisins
  • 1 corn tortilla, torn into pieces
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 tablespoons lard
  • 1 ripe plantain, peeled and sliced into rounds
  • 2 cups fresh pineapple, cut into chunks
  • 1 apple, peeled, cored, and cut into chunks
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt, plus more to taste

Method

  1. Place the pork shoulder and chicken thighs in a 6-quart saucepan with the chicken stock. Bring to a boil, then reduce heat and simmer, skimming foam occasionally, until the meats are tender.

  2. Remove the meats to a plate and strain the broth, reserving 4 cups for the sauce. Once cool enough to handle, shred the chicken meat from the bones.

  3. Toast the ancho and guajillo chiles in a dry skillet over medium heat, pressing flat, until fragrant and pliable, about 30 seconds per side.

  4. Soak the toasted chiles in hot water until softened.

  5. Drain the chiles and transfer to a blender with the tomatoes, onion, garlic, almonds, raisins, torn tortilla, cinnamon, cloves, and 1 1/2 cups of the reserved broth. Blend until smooth.

  6. Heat the lard in a 6-quart saucepan over medium heat. Pour in the blended sauce through a strainer, pressing to extract liquid and discarding solids.

  7. Cook the strained sauce, stirring frequently, until it darkens slightly and thickens, about 10 minutes.

  8. Stir in the remaining reserved broth, plantain, pineapple, apple, vinegar, sugar, and salt. Bring to a simmer.

  9. Add the pork and shredded chicken to the sauce. Simmer uncovered, stirring occasionally, until the plantain and apple are tender and the flavors meld.

  10. Taste and adjust salt and sugar as needed. Serve hot with warm corn tortillas or rice.

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    Manchamanteles

    Manchamanteles translates to 'tablecloth stainer,' a nod to its deep brick-red color from ancho and guajillo chiles blended with tomatoes, pineapple, and plantain. Pork and chicken simmer together in this sweet-savory sauce until tender, making it a festive dish for gatherings or Sunday dinner. The combination of dried fruit, spices, and fresh pineapple gives it a complex sweetness balanced by smoky chile heat.

    2 hr 6 servings 520 cal

    Ingredients

    • 1 pound boneless pork shoulder, cut into 2-inch chunks
    • 1 1/2 pounds bone-in chicken thighs
    • 6 cups chicken stock
    • 4 dried ancho chiles, stemmed and seeded
    • 3 dried guajillo chiles, stemmed and seeded
    • 2 roma tomatoes, quartered
    • 1/2 white onion, roughly chopped
    • 3 cloves garlic
    • 1/4 cup blanched almonds
    • 2 tablespoons raisins
    • 1 corn tortilla, torn into pieces
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 3 tablespoons lard
    • 1 ripe plantain, peeled and sliced into rounds
    • 2 cups fresh pineapple, cut into chunks
    • 1 apple, peeled, cored, and cut into chunks
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons sugar
    • 1 1/2 teaspoons salt, plus more to taste

    Method

    1. 1

      Place the pork shoulder and chicken thighs in a 6-quart saucepan with the chicken stock. Bring to a boil, then reduce heat and simmer, skimming foam occasionally, until the meats are tender.

    2. 2

      Remove the meats to a plate and strain the broth, reserving 4 cups for the sauce. Once cool enough to handle, shred the chicken meat from the bones.

    3. 3

      Toast the ancho and guajillo chiles in a dry skillet over medium heat, pressing flat, until fragrant and pliable, about 30 seconds per side.

    4. 4

      Soak the toasted chiles in hot water until softened.

    5. 5

      Drain the chiles and transfer to a blender with the tomatoes, onion, garlic, almonds, raisins, torn tortilla, cinnamon, cloves, and 1 1/2 cups of the reserved broth. Blend until smooth.

    6. 6

      Heat the lard in a 6-quart saucepan over medium heat. Pour in the blended sauce through a strainer, pressing to extract liquid and discarding solids.

    7. 7

      Cook the strained sauce, stirring frequently, until it darkens slightly and thickens, about 10 minutes.

    8. 8

      Stir in the remaining reserved broth, plantain, pineapple, apple, vinegar, sugar, and salt. Bring to a simmer.

    9. 9

      Add the pork and shredded chicken to the sauce. Simmer uncovered, stirring occasionally, until the plantain and apple are tender and the flavors meld.

    10. 10

      Taste and adjust salt and sugar as needed. Serve hot with warm corn tortillas or rice.