Serves 6 to 8

Tablecloth Stainer, whether made from pork or chicken, (this one is pork) is actually just a good rich stew. It gets it’s name from it’s deep, brick-red color which comes from the Annatto seeds. If you spill some it will indeed stain the tablecloth. Annatto is also what gives Chili it’s color.

The Meat:

About 2 tablespoons lard *

About 3 pounds of boneless pork butt or loin, cut into 1/2 inch cubes

1 large yellow onion, diced

4 or 5 cloves of garlic, chopped

3 to 4 cups chicken stock – (or 2, 14.5-ounce cans commercial)

1 to 2 bay leaves

1 teaspoon dried Oregano – (Mexican if available)

1/2 teaspoon ground cumin

1/8 teaspoon ground cloves

Heat the lard of olive oil in a heavy pot or casserole and add the meat. Sauté over medium heat until evenly browned on all sides. Add the onion and garlic and continue to sauté until the onion is pinkish and translucent. Add the chicken stock and seasonings, bring to a boil, then reduce the heat to maintain a rapid simmer and continue cooking until the meat is quite tender, about thirty-five to forty minutes.

* For health reasons you may substitute olive oil.

The Sauce:

4 to 6 dried Ancho chilies

1 cup boiling chicken stock or broth

1 cup almonds

5 or 6 Tomatillos, well washed and diced

1 yellow onion, diced

4 to 6 cloves of garlic, minced

1 teaspoon ground Annatto seeds

1 tablespoon sugar

Salt and fresh coarse ground black pepper to taste

2 tablespoons of lard or olive oil

Pull off the stems of the chilies, then tear them in half and remove the seeds. Tear them into small pieces and place in a bowl. Pour the boiling stock over them and leave sit for about thirty minutes. Meanwhile, put the almonds in the jar of a blender and pulse until completely pulverized. Add the tomatillo, onion, garlic, Annatto seeds, sugar, chilies and their soaking liquid. Continue to blend until smooth. Then, force all through a sieve.

In a heavy pot, heat the lard or oil and pour in the purée. Cook over a moderate heat, stirring constantly for about five minutes. Reduce the heat to a simmer, cover with a tight fitting lid and continue to cook about fifteen minutes. Remove from the heat but keep warm.

When the pork is done, strain and save the cooking liquid. Skim off as much of the fat as possible. Add the defatted liquid to the sauce and mix well. Return the sauce to the stove, bring to a boil, then reduce the heat to maintain a fast simmer and cook, stirring occasionally for about fifteen to twenty minutes.

To Assemble:

2 or 3 apples, peeled, cored and each cut lengthwise into 8 wedges

About 2 cups pineapple chunks

3 or 4 small zucchini, cut into half inch thick slices

1/4 cup chopped fresh cilantro

Preheat the oven to Arrange the meat in an even layer in the bottom of the casserole. Arrange the apples, pineapple chunks and zucchini over the meat. Pour the sauce over all. Cover with a tight fitting lid and place in the oven for about thirty-five to forty-five minutes. Remove the lid, sprinkle with the fresh cilantro and serve from the casserole accompanied by warm corn tortillas.