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Ingredients
US|METRIC
4 SERVINGS
- 10 poblano chilies (chiles)
- 6 cups water
- 5 Tbsp. piloncillo (shredded or chopped, or brown sugar)
- 2 lb. pork shoulder butt (leg or ribs, or a combination of meats such as veal and beef, deboned and cut into chunks)
- 2 cloves garlic
- 1/4 white onion
- 1 carrot (peeled, cut into two pieces)
- 1/4 tsp. dried thyme (or a couple fresh thyme sprigs)
- 5 black peppercorns
- 1 tsp. coarse sea salt (or kosher)
- 3 Tbsp. olive oil
- 1 garlic cloves (finely chopped)
- 1/4 cup white onion (chopped)
- 1 lb. tomatoes (ripe)
- 2 cups tomato puree
- cooked meat (All the, finely chopped)
- 2 cups broth (meat, cooking)
- 1 tsp. coarse sea salt (or kosher)
- 3 oz. candied pineapple (or acitron, chopped)
- 1 cup plantain (ripe, peeled and diced, about 1 1/4)
- 1 bartlett pear (diced, about 1 1/4 cup)
- 1 golden delicious apple (diced, about 1 1/4 cup)
- 1 peach (large yellow, mature but firm, diced, about 1 1/4 cup)
- 1 pinch cumin
- 1 pinch ground cloves (or 4 to 5 whole cloves, seeds smashed and stems discarded)
- 1 cinnamon stick (ceylon or true)
- 1/4 cup blonde raisins
- 1/4 cup almonds (silvered, lightly toasted)
- 1/4 cup pinenuts (lightly toasted)
- 1/4 cup Manzanilla olives (chopped)
- 1 1/2 cups walnuts (freshly peeled, if not fresh DON'T use packaged, use pecans)
- 2 1/2 cups heavy cream
- 1/2 cup milk (more or less to taste)
- 1/4 cup confectioners’ sugar (or more to taste)
- coarse sea salt (or pinch kosher, or to taste)
- 1 pinch ground white pepper
- 1 Tbsp. dry sherry (or more to taste)
- 1 cup pomegranate seeds
- 1/4 chopped parsley (optional)
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