Manchamanteles Recipe

Prep pork

Season the pork with a pinch of salt.

Brown pork

In a heavy pot or Dutch oven, heat 2 tablespoons oil over medium-high heat and brown the pork in batches until well caramelized. Set aside.

Return all pork to the pot after browning.

In a dry skillet, toast guajillo and ancho chiles until fragrant, about 1–2 minutes.

Remove stems, seeds, and soak chiles in hot water for 20 minutes to rehydrate.

In the same skillet, toast almonds and sesame seeds for 1–2 minutes until lightly browned; set aside.

Briefly toast cinnamon, cumin, and cloves to wake their aroma.

Drain chiles and place them in a blender with the soaking liquid, toasted nuts, spices, piloncillo, and chocolate; blend to a smooth paste.

Add pineapple, green apple, and plantain to the blender with 1 cup of stock to help purée.

Blend the mixture until smooth, adding remaining stock and water as needed to achieve a thick, pourable paste.

Pour the mole paste into the pot with the pork; simmer for 15 minutes to meld flavors.

Add the browned pork back into the sauce along with pineapple, apple, and plantain; simmer, covered, until pork is tender, about 40–50 minutes.

Stir in salt to taste and fresh lime juice. If desired, balance acidity with piloncillo or brown sugar; simmer 5 minutes.

Serve hot, garnished with cilantro or sesame seeds, with rice or warm tortillas on the side.