|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 | pepper | ANCHO | 12 | ounces | pork | 1 | pound, raw | chicken breast halves, boneless, skinless | 1 | medium (2-1/2\" dia) | Onion, chopped | 2 | tablespoon | Oil, vegetable, sunflower, linoleic (less than 60%) | 5 | cloves | garlic minced | 1 | tablespoon | Vinegar, apple cider | 1/3 | teaspoon | cinnamon, ground | 1 | teaspoon | salt | 1 | teaspoon | cloves, ground | 1 | teaspoon | pepper | 2 | slice | bread | 1 | cup, diced | pineapple, cubes | 1 | medium | plantains |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Take 3 ancho peppers (dried pablano) and get all the seeds out. Press both sides of each on a heated pan to get the aroma out and turn reddish. Put in a bowl. Add boiling water to cover and put a smaller plate to hold them down. In a pan, fry 1 chopped onion in 1 tbsp of vegetable oil. Once they are golden brown, add 5 cloves minced garlic. Place the onion and garlic in a blender. Wipe the pan. Turn up heat to medium high, and add ¾ lb pieced pork. Fry for 10 min till browned. Likewise, brown 1 lb halved chicken breasts. Set aside. Put the anchos in a blender along with 1 cup water, 1 tbsp cider vinegar, 1/3 tsp cinnamon, 1 tsp salt, 1/8 tsp clove powder, 7 black pepper corns and 2 slices of heavy bread (balled). Blend to puree. Fry the sauce in a pan, add 2 cups of water and pork. Add 2 cups of water and simmer for 1 hour. Add the chicken, 1cup pineapple cubes and summer. Take a boiled plantain, peel, cube and fry in vegetable oil in a separate pan. Add to pork mix and simmer for 20 minutes. Serve with boiled white rice. |
|
