Name: Lentejas En Adobo (Lentils with Chilies, Pork and Fruit)
Ingredients: Jim Vorheis; 1/2 lb (1 heaped cup) lentils, brown if available; 1/2 sm White onion; Sea salt to taste; The pork:; 1 lb Boneless stewing pork, cut into 1-inch cubes; Sea salt to taste; The seasoning and final cooking:; 5 sm Chilies anchos, cleaned of veins and seeds and; Lightly toasted; 1/4 lb Tomatoes, broiled; 1 Garlic clove, peeled and roughly chopped; 1/4 ts Dried oregano, Mexican if possible; 1 Whole clove; 1 1/2 Inch cinnamon stick; 1 tb Melted lard or safflower oil; 1 md Plantain (about 8-oz), peeled and cut into; 1/4 Inch cubes; 2 Thick pineapple slices, peeled, cored, and cut into; Small triangular wedges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Mexico, Beans/peas, Ham/pork, Chili	4	Servings

INGREDIENTS

		Jim Vorheis
1/2	lb	(1 heaped cup) lentils, brown if available
1/2	sm	White onion
		Sea salt to taste
		The pork:
1	lb	Boneless stewing pork, cut into 1-inch cubes
		Sea salt to taste
		The seasoning and final cooking:
5	sm	Chilies anchos, cleaned of veins and seeds and
		Lightly toasted
1/4	lb	Tomatoes, broiled
1		Garlic clove, peeled and roughly chopped
1/4	ts	Dried oregano, Mexican if possible
1		Whole clove
1 1/2		Inch cinnamon stick
1	tb	Melted lard or safflower oil
1	md	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

The 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 From the collection of Jim Vorheis
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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