| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Beans/peas, Chili, Ham/pork, Mexico |
4 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
| 1/2 |
lb |
1 heaped cup lentils |
|
|
brown if available |
| 1/2 |
|
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 |
|
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
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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