Manchamanteles – fruity mole with pork, pineapple and plantain

Ingredients for 4 portions

• 800 gPork shoulder, in chunks
• ≈ 1.5 lWater
• ½Yellow onion, for the pork
• 2 clovesGarlic, for the pork
• to tasteSalt
• 6Ancho chiles
• 2Tomatoes
• ½Yellow onion, for the sauce
• 2 clovesGarlic, for the sauce
• 30 gAlmonds
• 2 tbspSesame seeds
• 3 mlCinnamon
• 3Cloves
• 1 mlBlack pepper
• 2 tbspLard
• 1 tspSugar
• 1Sweet potato, peeled, in chunks
• ½Pineapple, peeled, in chunks
• 1Plantain, ripe, in thick slices

On the side

• 12Corn tortillas

Method

1. Put the pork in a large pan with the water, onion, garlic and some salt and bring to the boil. Skim off the foam.
2. Cover and simmer for 1 hour, until the pork is tender.
3. Meanwhile, remove the stalks and seeds from the chillies. Toast them for a few seconds per side in a hot, dry frying pan, then soak them in hot water for 15 minutes.
4. Toast the almonds and sesame seeds in a dry frying pan until golden.
5. Roast the tomatoes, onion and garlic in a hot, dry frying pan until blackened in spots and soft.
6. Peel and cut up the sweet potato, pineapple and plantain.
7. Drain the chillies and blend them with the tomatoes, onion, garlic, almonds, sesame, cinnamon, cloves, pepper and about 500 ml of the pork broth until the sauce is completely smooth. Strain it.
8. Heat the lard in a large casserole and fry the sauce over a medium heat, stirring often, for 10 minutes, until thick and darker.
9. Add about another 500 ml of broth, the sugar, the drained pork and the sweet potato and bring to the boil.
10. Simmer over a low heat for 15 minutes.
11. Add the pineapple and plantain and simmer for 10 minutes more, until the sweet potato and plantain are soft and the sauce is thick. Season with salt.
12. Warm the tortillas and serve.

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