Manchamanteles (Chile-Fruit Mole)

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2 ripe medium plum tomatoes

3 tbsp olive oil

1 large white onion (about 1 1/4 pounds), halved then cut into thin slices (about 4 cups)

1 tsp dried oregano

1/2 tsp ground cumin

1/2 cup ancho chile paste*

6 cups homemade or store-bought chicken broth, or as needed

1 20-ounce can of crushed pineapple, with juice

1 mango, peeled, pitted and cut into 1/4-inch dice (about 1 1/2 cups)

4 ounces dried apricots, cut into 1/4-inch dice (about 2/3 cup)

1 tsp ground cinnamon

1/4 tsp ground clove

1/4 tsp ground allspice

1/4 tsp ground ginger

1/4 tsp freshly ground pepper

Kosher or fine sea salt, to taste

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