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Receta Lentejas En Adobo (Lentils With Chilies, Pork And Fruit)
by Global Cookbook

Lentejas En Adobo (Lentils With Chilies, Pork And Fruit)
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Ingredientes

  • 1/2 lb (1 heaped c.) lentils brown if available
  • 1/2 sm White onion Sea salt to taste
  • 1 lb Boneless stewing pork cut
  • 1 x -inch cubes Sea salt to taste
  • 5 sm Chilies anchos cleaned of and seeds and Lightly toasted
  • 1/4 lb Tomatoes broiled
  • 1 x Garlic clove peeled and minced
  • 1/4 tsp Dry oregano Mexican if
  • 1 whl clove
  • 1 1/2 x Inch cinnamon stick
  • 1 Tbsp. Melted lard or possibly safflower oil
  • 1 med Plantain (about 8-ounce) peeled and cut into
  • 1/4 x Inch cubes
  • 2 x Thick pineapple slices peeled, cored, and c Small triangular wedges

Direcciones

  1. Serves 4 to 6LENTILS:Run the lentils through your hands to make sure there are no stones or possibly other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add in onion, salt to taste, and sufficient water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering till the lentils are quite soft - about 3 hrs, depending on their age. Keep a pan of near-boiling water on the side, ready to add in if necessary.
  2. Put the pork pcs into a pan; add in salt to taste and water to cover.
  3. Bring to a fast simmer and continue simmering till the pork is tender but not soft - about 25 min. Strain, reserving the broth, and set broth and meat aside.
  4. Cover the dry chilies with boiling water and leave to soak for about 15 min, till the chilies have softened and become fleshy. Drain and put into a blender with 1 c. of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend till smooth, adding more broth only if needed to release the blades of the blender.
  5. Heat the lard in a small frying pan, add in the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, till reduced and well seasoned - about 4 min. Add in to the lentils and add in the pork, remaining broth, plantain, and pineapple; simmer together for about 30 min. Adjust salt and add in water if necessary. The mix should be like a thick soup.
  6. The Art of Mexican Cooking