Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 lb (1 heaped cup) lentils, brown if available

  3. 1/2 small White onion

  4. PORK:

  5. 1 pound Boneless stewing pork, cut into 1-inch cubes

  6. Sea salt to taste


  8. 5 small Chilies anchos, cleaned of veins and seeds and Lightly toasted

  9. 1/4 pound Tomatoes, broiled

  10. 1 Clove Garlic clove, peeled and roughly chopped

  11. 1/4 Teaspoon Dried oregano, Mexican if possible

  12. 1 Whole clove

  13. 1 1/2 Inch cinnamon stick

  14. 1 tb Melted lard or safflower oil

  15. 1 medium Plantain (about 8-oz), -peeled and cut into 1/4 Inch cubes

  16. 2 slices Thick pineapple slices, peeled, cored, and cut into triangular wedges

Instructions Jump to Ingredients ↑


  2. Run the lentils through your hands to make sure there are no stones orother foreign bodies in them. Rinse them in two changes of water and putinto a pan. Add onion, salt to taste, and enough water to come about 2inches above the surface of the lentils. Set over medium heat and bring toa fast simmer. Continue simmering until the lentils are quite soft - about3 hours, depending on their age. Keep a pan of near-boiling water on theside, ready to add if necessary.

  3. Put the pork pieces into a pan; add salt to taste and water to cover. Bringto a fast simmer and continue simmering until the pork is tender but notsoft - about 25 minutes. Strain, reserving the broth, and set broth andmeat aside.

  4. Cover the dried chilies with boiling water and leave to soak for about 15minutes, until the chilies have softened and become fleshy. Drain and putinto a blender with 1 cup of the reserved pork broth, the broiled tomatoes,garlic, oregano, clove, and cinnamon; blend until smooth, adding more brothonly if needed to release the blades of the blender.

  5. Heat the lard in a small frying pan, add the blended ingredients, and fryover medium heat, stirring and scraping the bottom of the pan, untilreduced and well seasoned - about 4 minutes. Add to the lentils and add thepork, remaining broth, plantain, and pineapple; simmer together for about30 minutes. Adjust salt and add water if necessary. The mixture should belike a thick soup.


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