Manchamanteles

Step 1: Put the 1 ⅓ lb boneless pork shoulder in a large pot with the ½ white onion, 2 cloves garlic, half the 1 tsp salt and the 6 ¼ cups water. Bring to a simmer, skim and cook gently for 50 minutes, until the pork is nearly tender.

Step 2: Add the 1 ⅓ lb boneless chicken thighs and simmer 20 minutes more, until the pork is tender and the chicken reaches 165°F. Lift out the meat and keep 1 litre of broth.

Step 3: Meanwhile, toast the 6 dried ancho chiles on a dry comal for 15 seconds a side and soak in hot water for 15 minutes. Toast the 1 oz almonds and 1 tbsp sesame seeds in a dry pan for 2–3 minutes until golden.

Step 4: Blend the drained chiles, 2 tomatoes, almonds, sesame, 1 ⅛ in cinnamon stick, 2 whole cloves, 1 tsp dried Mexican oregano and 1 tbsp apple cider vinegar with 400 ml broth for 2 minutes until smooth.

Step 5: Heat 2 tbsp of the 2 tbsp vegetable oil in a heavy pot over a medium heat, add the sauce and fry, stirring, for 6–8 minutes until it darkens and thickens. Add 500 ml broth, the 1 tsp sugar and the rest of the 1 tsp salt.

Step 6: Add the 10 ½ oz sweet potato and simmer 12 minutes until almost tender. Meanwhile, fry the 1 ripe plantain in the remaining 1 tbsp vegetable oil for 2 minutes a side until golden.

Step 7: Add the meat, 9 oz fresh pineapple and plantain and simmer gently for 10 minutes. Don't stir hard, or the plantain and sweet potato break into mush; shake the pot instead. Loosen with broth if thick, then serve.