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    You are in: Home / Recipes / Making Manchamantel Recipe
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    Making Manchamantel

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Borealis Beegirl's Note:

    From Clean Eating, Fall 2008. Times are approximate, and some of the ingredients have been modified so as not to be so "clean".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut a thin slice from the top of the garlic head, anoint with a few drops of olive oil, wrap in foil and place on a roasting or baking sheet with onion, tomatoes, tomatillos and poblano chili. Roast at 400 F for 25 minutes.
    2. 2
      Toast ancho chiles in a dry skillet over medium heat for 1 to 2 minutes, turning often. Remove, seed, then cover with hot water in a bowl for 20 minutes.
    3. 3
      Combine roasted onion, tomatoes, tomatillos, poblano chili and pulp squeezed from the head of garlic in a food processor and puree. Scoop puree into a separate bowl and set aside. Rinse food processor's work bowl for later use.
    4. 4
      Combine ancho chilies, oregano, cumin, thyme, cinnamon and cloves in food processor and puree, adding a little chicken stock if necessary. Set aside.
    5. 5
      Heat 1 tsp olive oil in a heavy skillet over medium heat. Season chicken with salt and pepper. Add to skillet and saute until meat begins to brown. Set aside.
    6. 6
      Add remaining olive oil and ancho chili puree to skillet. Cook, stirring frequently for 2 to 3 minutes.
    7. 7
      Add remaining chicken stock, sweet potatoes, honey, raisins, pineapple, apple, roasted vegetable puree and chicken. Bring to a simmer and cook for 10 to 15 minutes.
    8. 8
      Serve hot, garnished with cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Making Manchamantel

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 244.7
     
    Calories from Fat 38
    15%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 43.8 mg
    14%
    Sodium 83.2 mg
    3%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 5.6 g
    22%
    Sugars 15.3 g
    61%
    Protein 21.0 g
    42%

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