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Before using hot chilies, read the instructions.
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What You Need:
(To Serve: 8)
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THE MEAT
3 cups chicken stock, fresh or canned
3 pounds lean boneless pork loin, cut into 1112-inchcubes
1 bay leaf
¼ teaspoon dried thyme
¼ teaspoon dried oregano
1/8 teaspoon ground cloves
THE SAUCE
6 dried mulato chilies, 4 dried ancho chilies and 2 dried pasilla chilies; or substitute 12 dried ancho chilies
1 cup boiling chicken stock, fresh or canned
1 cup shelled walnuts
A 10-ounce can Mexican green tomatoes, drained
½ cup coarsely chopped onions
¼ teaspoon finely chopped garlic
2 tablespoons coarsely chopped fresh coriander (cilantro)
1 teaspoon salt
2 tablespoons lard
ASSEMBLE
1 pound firm, ripe pears, peeled, cored and cut lengthwise into 8 wedges
2/3 pound bananas, peeled and sliced ¼ inch thick (about 1 cup of slices)
3 firm, ripe apples (about 1¼ pounds), peeled, cored and cut lengthwise into 8 wedges
1 cup fresh pineapple, cut into ½-inch cubes
1 pound unpeeled zucchini, sliced ¼ inch thick (about 3 cups of slices)
1 cup cooked fresh green peas, or 1 cup thoroughly defrosted frozen peas
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Translate this recipe:
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| How To Cook: |
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THE MEAT:
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1. In a heavy 5-quart flameproof casserole, bring the 3 cups of chicken stock to a boil over high heat.
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2. Add the pork, bay leaf, thyme, oregano and ground cloves, and reduce the heat to low.
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3. Cover the casserole, and simmer for 30 minutes, or until the pork shows only the slightest resistance when pierced with the tip of a sharp knife.
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THE SAUCE:
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1. Under cold running water, pull the stems off the chilies, break them in half and brush out their seeds. With your fingers or a small, sharp knife, remove any large ribs. Tear the chilies into small pieces and place them in a small bowl.
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2. Pour 1 cup of boiling chicken stock over them and let them soak for 30 minutes. Then place the walnuts in the jar of an electric blender and blend them at high speed until they are completely pulverized.
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3. Sieve and return them to the blender with the green tomatoes, onion, garlic, coriander, salt, chilies and chili soaking liquid, and blend at high speed until the mixture is reduced to a smooth puree.
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4. To make the sauce by hand, put the tomatoes, onion, garlic, chilies and coriander through a food mill set over a bowl and discard any pulp remaining in the mill. With a pestle, pound the walnuts in a mortar until they are pulverized; then stir them into the puree. Stir in the soaking liquid from the chilies and add the salt.
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5. In a heavy 10-inch skillet, melt 2 tablespoons of lard over moderate heat, pour in the puree and cook it, uncovered, stirring constantly, for 5 minutes. Cover the skillet to keep the sauce warm and set it aside off the heat.
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6. When the pork is done, drain its cooking juices into a small mixing bowl and skim off as much fat from the surface as possible. Add the juices to the walnut-tomato sauce and mix together thoroughly.
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TO ASSEMBLE:
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1. Arrange the pear wedges, banana slices, apple wedges, pineapple cubes and zucchini slices in layers on top of the pork, in the casserole. Pour the sauce over them, distributing it as evenly as possible, and cover the casserole.
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2. Over low heat, cook undisturbed for 40 minutes. Then sprinkle the green peas over the fruit and zucchini, and cook, covered, for about 5 minutes longer, or until the peas are tender. Serve at once, directly from the casserole.
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