Lentils With Chilies, Pork, And Fruit

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.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

Dietary: Vegan

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

lentils
garlic, peeled and chopped
white onion, roughly chopped
dried oregano (Mexican if available)
clove
boneless stewing pork, cut into 1-inch cubes
cinnamon stick
melted lard or safflower oil
plantain (about 8 oz), peeled and cut into small triangular wedges
ancho chilies, cleaned of veins and seeds
pineapple slices, peeled, cored, and cut into small triangular wedges
tomatoes, broiled or roasted until charred
sea salt
water

Directions

1
Inspect the lentils by running them through your hands to remove any stones or foreign bodies.
2
Rinse the lentils in two changes of water and place them in a large pot.
3
Add the chopped onion and salt to taste to the lentils.
4
Cover with enough water to come about 2 inches above the surface of the lentils.
5
Set over medium heat and bring to a fast simmer.
6
Continue simmering until the lentils are quite soft, about 3 hours, depending on their age.
7
Keep a pan of near-boiling water on the side and add as necessary to prevent sticking.
8
While lentils cook, place the cubed pork in a separate pot with salt to taste and enough water to cover.
9
Bring the pork to a fast simmer and continue simmering until tender but not soft, about 25 minutes.
10
Strain the pork, reserving the broth, and set both the meat and broth aside.
11
Cover the dried ancho chilies with boiling water and let soak for about 15 minutes until softened and fleshy.
12
Drain the chilies and place them in a blender.
13
Add 1 cup of the reserved pork broth, broiled tomatoes, garlic, oregano, whole clove, and cinnamon stick to the blender.
14
Blend until smooth, adding more broth only if needed to help the blades move.
15
Heat the lard or oil in a small frying pan over medium heat.
16
Pour the blended chili mixture into the hot pan.
17
Fry the sauce, stirring and scraping the bottom of the pan, until reduced and well seasoned, about 4 minutes.
18
Add the fried chili sauce to the pot of cooked lentils.
19
Add the cooked pork, remaining reserved broth, plantain wedges, and pineapple wedges to the lentil pot.
20
Simmer everything together for about 30 minutes to allow flavors to meld.
21
Adjust salt to taste and add water if the mixture is too thick; it should resemble a thick soup.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 7g35%
Cholesterol 75mg25%
Sodium 150mg7%
Total Carbohydrate 45g15%
Dietary Fiber 12g48%
Sugars 15g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lentils-with-chilies-pork-and-fruit-lente/

Lentils With Chilies, Pork, And Fruit – Lente

Nutrition Facts