Manchamanteles (Tablecloth Stainer)
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
Converted for display; the recipe amounts stay equivalent.
meat
- 900 gpork shoulder, cut into 2-inch (5.1 cm) 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 (2.5 cm) 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
Store leftover Manchamanteles in an airtight container in the refrigerator.
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.
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