This hearty Lentejas En Adobo offers a comforting twist on traditional Filipino flavors, combining earthy lentils with savory pork. The dish is elevated by a deeply aromatic sauce made from roasted chilies, tomatoes, and warm spices like cinnamon and clove. Sweet notes from plantains and pineapple balance the heat, creating a complex, satisfying stew. Perfect for family dinners or cozy weeknight meals, it brings a rustic, home-cooked warmth to your table. The lentils become tender and creamy, absorbing the rich, spiced broth, while the pork adds a substantial, meaty texture. It&# 226;ÂÂs a fulfilling meal that highlights the versatility of lentils in savory, spice-forward dishes.
Lentejas En Adobo (Lentils With Chilies, Pork
Description
This hearty Lentejas En Adobo offers a comforting twist on traditional Filipino flavors, combining earthy lentils with savory pork. The dish is elevated by a deeply aromatic sauce made from roasted chilies, tomatoes, and warm spices like cinnamon and clove. Sweet notes from plantains and pineapple balance the heat, creating a complex, satisfying stew. Perfect for family dinners or cozy weeknight meals, it brings a rustic, home-cooked warmth to your table. The lentils become tender and creamy, absorbing the rich, spiced broth, while the pork adds a substantial, meaty texture. It&# 226;ÂÂs a fulfilling meal that highlights the versatility of lentils in savory, spice-forward dishes.Ingredients
Directions
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Rinse the lentils thoroughly in two changes of water to remove any stones or debris, then place them in a large pot.
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Add the chopped white onion, salt to taste, and enough water to cover the lentils by about 2 inches.
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Bring the lentils to a fast simmer over medium heat, then reduce heat to maintain a gentle simmer.
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Simmer the lentils until they are quite soft, approximately 3 hours, adding near-boiling water as needed to maintain consistency.
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While lentils cook, place the boneless stewing pork cubes in a separate pan with salt to taste and enough water to cover.
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Bring the pork to a fast simmer and cook until tender but not falling apart, about 25 minutes.
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Strain the pork, reserving the broth, and set the meat and broth aside.
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Soak the cleaned and seeded ancho chilies in boiling water for 15 minutes until softened.
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Drain the chilies and place them in a blender with 1 cup of reserved pork broth, broiled tomatoes, peeled garlic, dried oregano, whole clove, and cinnamon stick.
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Blend the mixture until smooth, adding more broth if necessary to help the blades move.
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Heat melted lard or oil in a frying pan over medium heat.
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Add the blended chili mixture to the pan and fry, stirring and scraping the bottom, until reduced and well-seasoned, about 4 minutes.
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Add the fried chili mixture to the pot of simmering lentils.
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Add the cooked pork, remaining reserved broth, cubed plantain, and pineapple wedges to the lentil pot.
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Simmer the combined mixture for 30 minutes, allowing flavors to meld.
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Adjust salt to taste and add water if the stew is too thick; it should have a thick soup consistency.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 65.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 4.5g18%
- Sugars 1.0g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
Substitutions: For a vegan version, omit the pork and lard, using vegetable oil instead. Use vegetable broth instead of pork broth for the blender mixture.
Variations: You can adjust the heat level by using milder or hotter chilies. Adding a pinch of cumin can enhance the earthy flavor.
Tip: Ensure chilies are thoroughly deseeded and deveined to control the spice level. Roasting the tomatoes brings out a deeper sweetness.
