Lentils With Chilies, Pork, And Fruit - Lentejas En Adobo
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Lentils With Chilies, Pork, And Fruit - Lentejas En Adobo
  Lentils    Pork    Fruit    Mexican    Beans    Chili  
Last updated 6/12/2012 12:56:13 AM. Recipe ID 18311. Report a problem with this recipe.
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      Title: Lentils with chilies, pork, and fruit - lentejas en adobo
 Categories: Mexican, Beans, Pork, Chili
      Yield: 4 Servings
           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
      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
      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
  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
  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

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Recipe ID 18311 (Apr 03, 2005)

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