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Lentejas En Adobo (lentils With Chilies, Pork

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CATEGORY CUISINE TAG YIELD
Grains, Meats Mexican Beans, Chili, Mexican, Pork/ham 4 Servings

INGREDIENTS

1/2 lb 1 heaped cup lentils
brown if available
1/2 White onion
Sea salt to taste
PORK:
1 lb Boneless stewing pork, cut
into 1-inch cubes
Sea salt to taste
SEASONING AND FINAL COOKING:
5 Chilies anchos, cleaned of
veins and seeds and
Lightly toasted
1/4 lb Tomatoes, broiled
1 Garlic clove, peeled and
roughly chopped
1/4 t Dried oregano, Mexican if
possible
1 Whole clove
1 1/2 Inch cinnamon stick
1 T Melted lard or safflower oil
1 Plantain, about 8-oz
peeled and cut into
1/4 Inch cubes
2 Thick pineapple slices
peeled cored and cut
into
Small triangular wedges

INSTRUCTIONS

Serves 4 to 6  LENTILS  Run the lentils through your hands to make sure
there are no stones or  other foreign bodies in them.  Rinse them in
two changes of water and  put into a pan.  Add onion, salt to taste,
and enough water to come  about 2 inches above the surface of the
lentils.  Set over medium  heat and bring to a fast simmer.  Continue
simmering until the  lentils are quite soft - about 3 hours, depending
on their age. Keep  a pan of near-boiling water on the side, ready to
add if necessary.  Put the pork pieces into a pan; add salt to taste
and water to cover.  Bring to a fast simmer and continue simmering
until the pork is  tender but not soft - about 25 minutes. Strain,
reserving the broth,  and set broth and meat aside.  Cover the dried
chilies with boiling water and leave to soak for  about 15 minutes,
until the chilies have softened and become fleshy.  Drain and put into
a blender with 1 cup of the reserved pork broth,  the broiled tomatoes,
garlic, oregano, clove, and cinnamon; blend  until smooth, adding more
broth only if needed to release the blades  of the blender.  Heat the
lard in a small frying pan, add the blended ingredients, and  fry over
medium heat, stirring and scraping the bottom of the pan,  until
reduced and well seasoned - about 4 minutes. Add to the lentils  and
add the pork, remaining broth, plantain, and pineapple; simmer
together for about 30 minutes. Adjust salt and add water if  necessary.
The mixture should be like a thick soup.  The Art of Mexican Cooking
Posted by Jim Vorheis.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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