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1
To prepare the meat, bring the water to a boil in a large stock pot.
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2
Add the onions, carrots, garlic, marjoram, thyme, salt, and pork and return to a boil.
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3
Reduce the heat, and simmer gently for 1 hour, or until meat is tender.
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4
Add the chicken breasts and cook for 15 minutes more.
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5
Remove the pot from the heat and allow the meat to cool in the broth until lukewarm.
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6
Remove the meats and vegetables from the broth.
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7
Reserve the broth.
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8
Slice the meat thinly and, if you wish, bone the chicken breasts.
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9
Place the meats and vegetables in a large cazuela or ovenproof casserole and cover loosely with foil to keep warm.
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10
To prepare the stew, preheat the oven to 350 degrees.
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11
Place the yams, pineapple, and plantains in a ovenproof dish large enough to hold them.
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12
Roast them for 1 hour, then peel the yams and plantains and cut them into chunks.
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13
Set them aside.
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14
Remove the veins and seeds of the chiles and wipe them clean.
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15
Soak them in hot water for 25 minutes and drain.
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16
In a blender, puree the chiles, pine nuts, garlic, tomatoes, cloves, cinnamon, nutmeg, thyme, marjoram, oregano, and cumin with a little of the soaking liquid.
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17
In a large saucepan, over a medium high heat, heat the oil.
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18
Pour in the chile mixture a little at a time.
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19
Add the salt, pepper, and sugar.
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20
Cook 5 minutes or until the mixture changes color and thickens.
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21
Add the reserved broth from the meats and simmer until slightly thickened.
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22
Add the thickened sauce to the reserved cazuela with the sliced pork and chicken breasts.
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23
Bake for 20 minutes.
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24
Add the yams, pineapple, plantain, apples, and prunes.
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25
Bake for another 10 minutes.
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26
Serve piping hot from the cazuela, accompanied by freshly made tortillas and Arroz Blanco.
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27
Pour hot water over the rice and let it stand for about 10 minutes.
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28
Drain the rice and rinse well in cold water.
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29
Let the rice drain for a few minutes.
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30
In a mediumsize saucepan with a tightfitting lid, heat the oil over a medium low heat.
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31
Add the onion and garlic and cook until translucent, stirring constantly.
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32
Add the rice and cook just until the grains are coated with the oil.
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33
Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice.
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34
Do not stir.
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35
Wrap the lid of the saucepan with a small terry cloth dish towel.
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36
Place the lid tightly over the saucepan so that none of the steam can escape.
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37
Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
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38
Stir the rice well before serving.
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39
Take some ripe tomatoes, and remove the seeds.
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40
Grind them with soaked toasted dry chiles, cinnamon and pepper.
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41
After grinding, fry in lard, mix with warm water, add the chickens or pork, cooked sausages, olives, vinegar, salt, a lump of sugar, yams or peanuts.
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42
From EL COCINERO ESPANOL, written by Encarnacion Pinedo in 1830, edited by Dan Strehl, The Weather Bird Press, Pasadena, 1992
