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Manchamanteles with Arroz Blanco (Stew That Stains the Tablecloth) Recipe

Manchamanteles with Arroz Blanco (Stew That Stains the Tablecloth) Recipe

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Manchamanteles with Arroz Blanco (Stew That Stains the Tablecloth)

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Ingredients

Count

Nutrition

785

Calories

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Ingredients:

Serving

2 quarts water or stock
2 onions, peeled and quartered
1 lb carrots, peeled and cut into chunks
2 heads garlic, peeled and separated into cloves
3 sprigs marjoram, stems removed
3 sprigs thyme, stems removed
2 tsp sea salt , or to taste
2 1/2 lb boneless pork butt
3 whole chicken breasts , bonein, cut into quarters
2 large yams, unpeeled
1 pineapple, peeled and cut into chunks
3 ripe plantains, in their peels
7 oz ancho chiles
4 oz pine nuts
6 cloves garlic, peeled
1 lb ripe tomatoes, sliced
2 cloves
1/4 tsp cinnamon
pinch freshly grated nutmeg
1 tsp cumin
1 sprig thyme, stems removed
1 sprig marjoram, stems removed
1 tbsp dried oregano, crumbled
1/2 cup olive oil
2 tsp sea salt
1/2 tsp freshly ground black pepper
2 to 3 tbsp brown sugar
10 to 12 cups broth (from cooking meats)
3 apples, peeled, cored, and cut into chunks
24 prunes, pitted
3 cups long grain unconverted white rice
6 tbsp vegetable oil
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
7 cups water
( stew that stains the tablecloth)

Directions:

Stew:
To prepare the meat, bring the water to a boil in a large stock pot. Add the onions, carrots, garlic, marjoram, thyme, salt, and pork and return to a boil. Reduce the heat, and simmer gently for 1 hour, or until meat is tender. Add the chicken breasts and cook for 15 minutes more.
Remove the pot from the heat and allow the meat to cool in the broth until lukewarm. Remove the meats and vegetables from the broth. Reserve the broth. Slice the meat thinly and, if you wish, bone the chicken breasts. Place the meats and vegetables in a large cazuela or ovenproof casserole and cover loosely with foil to keep warm.
To prepare the stew, preheat the oven to 350 degrees. Place the yams, pineapple, and plantains in a ovenproof dish large enough to hold them. Roast them for 1 hour, then peel the yams and plantains and cut them into chunks. Set them aside.
Remove the veins and seeds of the chiles and wipe them clean. Soak them in hot water for 25 minutes and drain. In a blender, puree the chiles, pine nuts, garlic, tomatoes, cloves, cinnamon, nutmeg, thyme, marjoram, oregano, and cumin with a little of the soaking liquid.
In a large saucepan, over a medium high heat, heat the oil. Pour in the chile mixture a little at a time. Add the salt, pepper, and sugar. Cook 5 minutes or until the mixture changes color and thickens. Add the reserved broth from the meats and simmer until slightly thickened. Add the thickened sauce to the reserved cazuela with the sliced pork and chicken breasts. Bake for 20 minutes. Add the yams, pineapple, plantain, apples, and prunes. Bake for another 10 minutes.
Serve piping hot from the cazuela, accompanied by freshly made tortillas and Arroz Blanco.
ARROZ BLANCO
Pour hot water over the rice and let it stand for about 10 minutes. Drain the rice and rinse well in cold water. Let the rice drain for a few minutes.
In a mediumsize saucepan with a tightfitting lid, heat the oil over a medium low heat. Add the onion and garlic and cook until translucent, stirring constantly. Add the rice and cook just until the grains are coated with the oil.
Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir.
Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
Stir the rice well before serving. Yield: 8 to 12 servings
THE ORIGINAL MANCHAMANTELES
Take some ripe tomatoes, and remove the seeds. Grind them with soaked toasted dry chiles, cinnamon and pepper. After grinding, fry in lard, mix with warm water, add the chickens or pork, cooked sausages, olives, vinegar, salt, a lump of sugar, yams or peanuts.
From EL COCINERO ESPANOL, written by Encarnacion Pinedo in 1830, edited by Dan Strehl, The Weather Bird Press, Pasadena, 1992

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	785.24 Kcal (3288 kJ)
Calories from fat	423.15 Kcal
		% Daily Value*
Total Fat	47.02g	72%
Cholesterol	87.34mg	29%
Sodium	2516.13mg	105%
Potassium	1711.69mg	36%
Total Carbs	65.38g	22%
Sugars	29.44g	118%
Dietary Fiber	10.35g	41%
Protein	41.42g	83%
Vitamin C	31.4mg	52%
Vitamin A	7.7mg	255%
Iron	3.4mg	19%
Calcium	238.3mg	24%

Amount Per 100 g
Calories	59.26 Kcal (248 kJ)
Calories from fat	31.94 Kcal
		% Daily Value*
Total Fat	3.55g	72%
Cholesterol	6.59mg	29%
Sodium	189.9mg	105%
Potassium	129.19mg	36%
Total Carbs	4.93g	22%
Sugars	2.22g	118%
Dietary Fiber	0.78g	41%
Protein	3.13g	83%
Vitamin C	2.4mg	52%
Vitamin A	0.6mg	255%
Iron	0.3mg	19%
Calcium	18mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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