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This hearty Mexican lentil stew, known as Lentejas, offers a perfect balance of savory and sweet flavors. Tender lentils simmer with boneless pork, infused with a deep, smoky ancho chili sauce. The addition of roasted tomatoes, garlic, and warm spices like cinnamon and clove creates a complex aromatic base. Sweet cubes of plantain and pineapple are stirred in at the end, providing a delightful contrast to the rich, earthy broth.
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Lentils With Chilies, Pork & Fruit – Lentejas
Description
This hearty Mexican lentil stew, known as Lentejas, offers a perfect balance of savory and sweet flavors. Tender lentils simmer with boneless pork, infused with a deep, smoky ancho chili sauce. The addition of roasted tomatoes, garlic, and warm spices like cinnamon and clove creates a complex aromatic base. Sweet cubes of plantain and pineapple are stirred in at the end, providing a delightful contrast to the rich, earthy broth.Ingredients
Directions
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Run the lentils through your hands to ensure there are no stones or foreign bodies. Rinse them in two changes of water and place into a large pot.
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Add the chopped onion, salt to taste, and enough water to the lentils to come about 2 inches above the surface.
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Set the pot over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft, approximately 3 hours depending on their age. Keep a pan of near-boiling water on the side to add if necessary.
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In a separate pan, put the pork pieces, add salt to taste, and enough water to cover. Bring to a fast simmer and cook until the pork is tender but not soft, about 25 minutes.
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Strain the pork, reserving the broth. Set the cooked pork 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. Drain the chilies.
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Place the soaked chilies in a blender with 1 cup of the reserved pork broth, broiled tomatoes, garlic, oregano, clove, and cinnamon stick. 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. Add the blended chili mixture and fry, 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 lentils. Add the cooked pork, remaining broth, plantain cubes, and pineapple wedges.
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Simmer everything together for about 30 minutes. Adjust salt and add water if necessary; the mixture should be like a thick soup.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 4.5g23%
- Cholesterol 65mg22%
- Sodium 350mg15%
- Total Carbohydrate 55g19%
- 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.
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