Main CourseDinner

Manchamanteles (Tablecloth Stainer)

Name: Manchamanteles (Tablecloth Stainer)
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 900 g pork shoulder cut into 2-inch cubes; 900 g chicken thigh bone-in, skin-on; 2 cup water; 4 clove garlic peeled; 2 pcs bay leaf; 1 tsp salt; 4 pcs pasilla chile dried, stemmed and seeded; 3 pcs mulato chile dried, stemmed and seeded; 2 pcs ancho chile dried, stemmed and seeded; 1 pcs chipotle chile dried, stemmed and seeded; 1 pcs yellow onion chopped; 3 clove garlic minced; 2 pcs tomato ripe, roughly chopped; 2 pcs tomatillo husked and rinsed; 1 pcs plantain ripe, peeled and sliced; 30 g almond blanched; 1 tbsp sesame seed; 1 pcs cinnamon stick 1 inch piece; 2 pcs clove whole; 0.5 tsp whole black pepper; 0.5 tsp cumin seed; 3 tbsp olive oil; 3 cup pork broth from cooking meat, or store-bought; 0.5 cup pineapple fresh, diced; 1 pcs apple peeled, cored, and diced; 1 pcs peach fresh, pitted and diced; 1 tbsp sugar; 0.5 tsp salt or to taste; 12 pcs tortilla corn or flour

This vibrant and complex Mexican stew features a rich, savory-sweet chili base. It combines various meats with fruits and chiles, creating a unique and deeply flavorful dish. Often served for special occasions, it's a true feast for the senses.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 6
Difficulty: Hard

Allergen information: may contain gluten, nuts, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meat

900 gpork shoulder, cut into 2-inch cubes
900 gchicken thigh, bone-in, skin-on

meat cooking

2 cupwater
4 clovegarlic, peeled
2 pcsbay leaf
1 tspsalt

chiles

4 pcspasilla chile, dried, stemmed and seeded
3 pcsmulato chile, dried, stemmed and seeded
2 pcsancho chile, dried, stemmed and seeded
1 pcschipotle chile, dried, stemmed and seeded

sauce base

1 pcsyellow onion, chopped
3 clovegarlic, minced
2 pcstomato, ripe, roughly chopped
2 pcstomatillo, husked and rinsed
1 pcsplantain, ripe, peeled and sliced

thickener

30 galmond, blanched
1 tbspsesame seed

spices

1 pcscinnamon stick, 1 inch piece
2 pcsclove, whole
0.5 tspwhole black pepper
0.5 tspcumin seed

cooking fat

3 tbspolive oil

liquid

3 cuppork broth, from cooking meat, or store-bought

fruit

0.5 cuppineapple, fresh, diced
1 pcsapple, peeled, cored, and diced
1 pcspeach, fresh, pitted and diced

seasoning

1 tbspsugar
0.5 tspsalt, or to taste

for serving

12 pcstortilla, corn or flour

Equipment

fine-mesh sieve · blender · large pot · dutch oven · skillet

The method

Step by step

1
Place the pork shoulder and chicken thighs in a large pot with water, garlic, bay leaf, and salt.
2
Bring to a boil, then reduce heat and simmer for 1 hour, or until the meats are tender.
About 1 hr
Cook’s note: Skim any foam that rises to the surface.
3
Remove the meats from the pot, reserving the broth. Shred the chicken from the bone and discard skin and bones. Cut the pork into smaller pieces if desired.
About 15 min
Cook’s note: Keep the broth for the sauce.
4
In a dry skillet over medium heat, toast the pasilla chiles, mulato chiles, ancho chiles, and chipotle chiles for 1-2 minutes per side until fragrant, being careful not to burn them.
About 5 min
Cook’s note: Toasting enhances their flavor and aroma.
5
Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes, then drain.
About 30 min
6
Heat half the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
7
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
About 7 min
8
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
9
Add the chopped tomatoes, tomatillos, and sliced plantain to the pot. Cook for 10 minutes, stirring occasionally, until softened.
About 10 min
10
In a separate dry skillet, toast the almonds, sesame seeds, cinnamon stick, cloves, black peppercorns, and cumin seeds until fragrant.
About 3 min
Cook’s note: Keep an eye on them to prevent burning.
11
Combine the rehydrated chiles, the cooked onion-garlic-tomato mixture, the toasted nuts and spices, and a small amount of the reserved pork broth in a blender.
About 5 min
12
Blend until very smooth, adding more broth as needed to achieve a thick, pourable sauce consistency.
About 5 min
Cook’s note: Strain the sauce through a fine-mesh sieve if you prefer a smoother texture.
13
Heat the remaining olive oil in the same large pot or Dutch oven over medium heat.
About 2 min
14
Pour the blended sauce into the pot. Bring to a simmer and cook for 15-20 minutes, stirring frequently, until the sauce has thickened and darkened in color.
About 20 min
Cook’s note: The sauce should 'fry' in the oil, developing deeper flavors.
15
Add the remaining reserved pork broth to the sauce.
About 1 min
16
Stir in the diced pineapple, apple, and peach. Bring to a gentle simmer.
About 5 min
17
Return the cooked pork and chicken to the pot. Stir to coat the meats in the sauce.
About 2 min
18
Add the sugar and adjust salt to taste. Simmer for another 30-40 minutes, allowing the flavors to meld and the fruits to soften.
About 40 min
Cook’s note: The sauce should be rich and slightly sweet.
19
Serve hot with warm tortillas.
Cook’s note: This dish pairs well with white rice.

Keep it good

Storage

Store leftover Manchamanteles in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce, or in the microwave.