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Machamanteles

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Makes 6-8 servings 1x

Time about 4 hours, largely unattended

Units Scale

Ingredients

  • 2 ounces mild to medium dried chiles (like pasilla, guajillo, ancho, or a combination)
  • 1 cup boiling water
  • 1/2 cup raw almonds
  • 1/ cup roasted, unsalted peanuts
  • 2 tablespoons tahini
  • 2 tablespoons unsweetened cocoa powder
  • 1 large onion, chopped
  • 1 head garlic, cloves separated and peeled
  • About 12 ounces ripe Roma (plum) tomatoes, cored (one 14-ounce can, drained, is fine)
  • 1 thick slice stale white bread
  • 1/4 cup good-quality vegetable oil, plus more for frying
  • 3 or 4 bay leaves
  • One 3-inch cinnamon stick
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • Salt and pepper
  • 2 cups pineapple juice
  • 1 pound boneless pork shoulder, cut into 2-inch pieces
  • 4 boneless, skinless chicken thighs, cut into strips (about 12 ounces)
  • 2 cups chopped fresh pineapple (about 1/2 large pineapple)
  • 1 cup dried apricots, chopped
  • 1/2 cup raisins
  • 1 black-ripe plantain
  • Lime wedges

Instructions

  1. Put the chiles in a medium skillet over medium heat and cook, shaking the pan occasionally, until toasted and fragrant, 3 to 5 minutes. Transfer them to a small bowl, pour in the boiling water, and top with a small plate to keep them submerged. Soak until soft, 20 to 30 minutes. Strain and reserve the soaking liquid, then remove the stems and seeds from the chiles.
  2. Working in batches if necessary, put the chiles, almonds, peanuts, tahini, cocoa, onion, garlic, tomatoes, and bread in a blender or food processor with just enough of the soaking liquid to get the machine running and puree until smooth.
  3. Put the oil in a large pot over medium heat. Add the puree, the bay leaves, cinnamon stick, cumin, coriander, allspice, and cloves, and sprinkle with salt and pepper. Cook, stirring frequently and scraping the bottom of the pan, until it begins to color and become fragrant, 3 to 5 minutes. Turn the heat to low and continue cooking, stirring occasionally, until the mixture is deeply colored and nearly dry, another 15  to 20 minutes.
  4. Slowly stir in the pineapple juice and 2 cups water and add the pork. Bring to a boil, then reduce the heat so the mixture bubbles gently. Cook until the pork is fork-tender, 1 1/2 to 2 hours. Add the chicken, pineapple, and dried fruit, and cook, covered, until chicken is cooked through, 15 to 20 minutes.
  5. Cut both tips off the plantain, then cut it into 3 sections. Use a sharp knife to make 3 lengthwise slits in the skin of each section, peel off each piece of the skin, then trim any remaining skin from the plantain with a paring knife. Cut the plantains into 1/2-inch rounds.
  6. Put about 1/8 inch oil in a large skillet over medium heat. Line a plate with paper towels. When the oil is hot, add the plantains, working in batches if necessary to avoid crowding. Cook, undisturbed, until they brown and release easily from the pan, 3 to 5 minutes. Turn and repeat with the other side. As they’re done, transfer them to the prepared plate and repeat with the remaining pieces, adding more oil as necessary to keep them from sticking. Stir the plantains into the mole. Serve the mole hot and pass the lime wedges at the table.

— Dinner for Everyone