This hearty Mexican-style stew, known as Lente, offers a beautiful balance of savory, spicy, and sweet flavors. The dish features tender boneless stewing pork simmered with earthy lentils, creating a robust base. It is elevated by a smooth, aromatic sauce made from rehydrated ancho chilies, garlic, and warm spices like cinnamon and clove. Sweet elements from grilled plantains and pineapple slices cut through the richness, adding texture and depth. Perfect for a comforting weeknight dinner or a festive family gathering, this recipe delivers authentic home-style flavor. It is a satisfying one-pot meal that brings warmth to the table, allowing the spices to meld together for a complex, memorable taste experience.
Lentils With Chilies, Pork, And Fruit – Lente
Description
This hearty Mexican-style stew, known as Lente, offers a beautiful balance of savory, spicy, and sweet flavors. The dish features tender boneless stewing pork simmered with earthy lentils, creating a robust base. It is elevated by a smooth, aromatic sauce made from rehydrated ancho chilies, garlic, and warm spices like cinnamon and clove. Sweet elements from grilled plantains and pineapple slices cut through the richness, adding texture and depth.Ingredients
Directions
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Inspect the lentils by running them through your hands to remove any stones or foreign bodies.
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Rinse the lentils in two changes of water and place them in a large pot.
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Add the chopped onion and salt to taste to the lentils.
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Cover with enough water to come about 2 inches above the surface of the lentils.
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Set over medium heat and bring to a fast simmer.
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Continue simmering until the lentils are quite soft, about 3 hours, depending on their age.
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Keep a pan of near-boiling water on the side and add as necessary to prevent sticking.
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While lentils cook, place the cubed pork in a separate pot with salt to taste and enough water to cover.
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Bring the pork to a fast simmer and continue simmering until tender but not soft, about 25 minutes.
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Strain the pork, reserving the broth, and set both the meat and broth aside.
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Cover the dried ancho chilies with boiling water and let soak for about 15 minutes until softened and fleshy.
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Drain the chilies and place them in a blender.
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Add 1 cup of the reserved pork broth, broiled tomatoes, garlic, oregano, whole clove, and cinnamon stick to the blender.
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Blend until smooth, adding more broth only if needed to help the blades move.
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Heat the lard or oil in a small frying pan over medium heat.
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Pour the blended chili mixture into the hot pan.
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Fry the sauce, stirring and scraping the bottom of the pan, until reduced and well seasoned, about 4 minutes.
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Add the fried chili sauce to the pot of cooked lentils.
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Add the cooked pork, remaining reserved broth, plantain wedges, and pineapple wedges to the lentil pot.
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Simmer everything together for about 30 minutes to allow flavors to meld.
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Adjust salt to taste and add water if the mixture is too thick; it should resemble a thick soup.
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
The dish should have the consistency of a thick soup. If it becomes too thick during simmering, add warm water to reach your desired texture.
If Mexican oregano is unavailable, regular dried oregano can be used, though the flavor profile will be slightly different.
Lard is traditional for this recipe and adds depth of flavor, but safflower oil or vegetable oil can be used for a vegetarian version of the sauce base (though the pork makes the dish non-vegetarian overall).
Ensure the ancho chilies are thoroughly cleaned of stems and seeds to avoid bitterness in the final sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
