Pork Tablecloth Stainer Recipes

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MANCHA MANTELES DE CERDO (PORK TABLECLOTH STAINER)



Mancha Manteles De Cerdo (Pork Tablecloth Stainer) image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 1h

Yield 8

Number Of Ingredients 24

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

Steps:

  • * 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

Nutrition Facts : Calories 715 calories, Fat 71.630335625 g, Carbohydrate 10.515974375 g, Cholesterol 76.16 mg, Fiber 2.87269371336699 g, Protein 7.928704375 g, SaturatedFat 25.555166875 g, ServingSize 1 1 Serving (206g), Sodium 586.396625 mg, Sugar 7.64328066163302 g, TransFat 3.4974315625 g

MEXICAN TABLECLOTH STAINER



Mexican Tablecloth Stainer image

I got this online from CDKitchen. I've been looking for this recipe for years and can't wait to try it!

Provided by Recipe Junkie

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

1 lb boneless pork, cubed
4 lbs chicken pieces
1/2 cup flour
2 tablespoons vegetable oil
2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, crushed
1 tablespoon slivered almonds
1 tablespoon sesame seeds
1 medium red pepper, chopped
1 medium green pepper, chopped
1 (16 ounce) can stewed tomatoes
1 cup chicken stock
1/4 cup sugar
3 tablespoons chili powder
1 1/2 teaspoons cinnamon
3 whole cloves
1 bay leaf
1 medium sweet potato
1 apple, peeled and diced
1 cup pineapple chunk

Steps:

  • Dredge meats with flour; shake off excess.
  • Heat oil and butter in a large saute pan.
  • Brown meats and remove from pan.
  • Saute onion, garlic, nuts, seeds and peppers until onion is transparent.
  • Add tomatoes and simmer until tender.
  • Remove from heat and cool. Pour into blender or food processor and puree.
  • In large pot, combine sauce, meats, stock, sugar and spices.
  • Cook for 30 minutes.
  • Cut sweet potato into large chunks and add to pot.
  • Cook for 15 minutes.
  • Stir in diced apple and pineapple.
  • Heat through.
  • Serve with rice and warm tortillas.
  • **Use your favorite chicken pieces for this recipes - wings, thighs, legs for a variety
  • **Cut up whole chicken works as well, but cut the breast pieces in half crosswise so they are finger-eatable.

Nutrition Facts : Calories 848.3, Fat 50.4, SaturatedFat 15.4, Cholesterol 200, Sodium 525.3, Carbohydrate 45.7, Fiber 6.3, Sugar 24.4, Protein 53.8

MANCHA MANTELES - MEXICAN TABLECLOTH STAINER



Mancha Manteles - Mexican Tablecloth Stainer image

Taken directly from "Mexican Cooking" by Carolyn Dehnel. This is a regular in our house served with Arroz Blanco although I usually use a whole can of tinned chopped tomatoes as its quicker and easier. Sometimes I will use pre-cooked rotisserie chicken from the supermarket and stock cubes. The plantain can be substituted with a firm banana cut into 2.5 cm slices but only add it in the last 5 mins otherwise it will disintegrate.

Provided by Lou van

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 chicken, jointed
225 g pork, cut into 2 . 5cm cubes
1 tablespoon corn oil
1 medium onion, chopped
2 garlic cloves, crushed
1 -2 chile, chopped
350 g tomatoes, chopped
25 g peanuts
1 bay leaf
1 teaspoon ground cinnamon
1 -3 teaspoon chili powder
3 whole cloves
1 tablespoon sesame seeds
1 tablespoon concentrated tomato puree
1 green pepper, chopped
1 plantain, cut into 2 . 5 cm slices
1 pear, sliced
1 cooking apple, sliced

Steps:

  • Put the chicken and pork into a large pan, cover with water and simmer for 1 hours Drain and reserve the stock.
  • Heat the oil in a large pan and cook the onion, garlic and chillies until lightly browned.
  • Add tomatoes and continue to cook, uncovered, for 5 minutes.
  • Add peanuts, bay leaf, cinnamon, chilli powder, whole cloves and sesame seeds.
  • Simmer uncovered for 10 minutes.
  • Process mixture in an electric blender until smooth then return to the pan.
  • Add tomato puree, green pepper and the stock from the meat until the sauce is the consistency you prefer.
  • Add the chicken, pork, plantain, pear and apple.
  • Simmer for 10 minutes then serve.

Nutrition Facts : Calories 566.1, Fat 28.7, SaturatedFat 7.8, Cholesterol 134.6, Sodium 132.6, Carbohydrate 37.3, Fiber 6.7, Sugar 19.6, Protein 42.5

PORK "TABLECLOTH STAINER"



Pork

Number Of Ingredients 15

5 , large ancho chile kimmy, , stemmed and seeded, veins removed
1/4 cup vegetable oil
1 large plantain, peeled and sliced crosswise
1/4 cup slivered almonds
1/2 medium white onion, chopped
4 cloves garlic (large), chopped
2 medium tomatoes, peeled and chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/2 teaspoon ground allspice
2 pounds boneless pork shoulder or sirloin, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 medium sweet potato, peeled and cut into bite-size pieces
1 cup pineapple chunk, , fresh or canned

Steps:

  • 1. Cut the chiles into about 4 pieces and toast in a medium skillet, over medium heat, pressing with a spatula until they are aromatic and change color, 10 to 15 seconds. Submerge them in a bowl of hot water and soak 20 to 25 minutes. 2. Meanwhile, in the same skillet, heat 1 tablespoon of the oil. Add the plantain and cook, turning once, until golden brown, about 1 minute per side. Remove to a plate and reserve. In the same skillet, toast the almonds, stirring, until light brown, 2 to 3 minutes. Transfer to a blender. Add the onion and garlic to the same skillet, and cook until the onion softens, about 3 minutes. 3. Add the tomatoes, oregano, cinnamon, and allspice. Cook until the tomatoes soften, 3 to 4 minutes. Put in the blender with the almonds. Add the soaked chiles and 1/4 cup of the chile water, or tap water. Blend very well until thick and smooth. Reserve. 4. In a large saucepan, heat the remaining 2 tablespoons of oil over medium-high heat and cook the meat, turning, until no longer pink on the outside, 6 to 8 minutes. Season with salt and pepper. Add 1 1/2 cups of water. Bring to a boil. Cover, reduce heat, and simmer until tender, about 45 minutes. Add the sweet potato and reserved sauce. Cook until the potato is tender, 20 to 25 minutes. Add the pineapple and reserved plantain. Cook until hot and bubbling, 6 to 8 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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