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Lentils With Chilies, Pork & Fruit – Lentejas

Lentils With Chilies~ Pork~ & Fruit - Lente recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 450
Dietary: Gluten-free
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
  • 1/2 pound (1 heaped cup) lentils
  • 1 lb boneless stewing pork, cut into 1-inch cubes
  • 1/2 small white onion, chopped
  • 5 small ancho chilies, cleaned of veins and seeds, lightly toasted
  • 1/4 lb tomatoes, broiled
  • 1 clove garlic, peeled and roughly chopped
  • 1/4 teaspoon dried oregano, Mexican if possible
  • 1 whole clove
  • 1 1.5-inch cinnamon stick
  • 1 tablespoon melted lard or safflower oil
  • 1 medium plantain (about 8 oz), peeled and cut into 1/4-inch cubes
  • 2 thick pineapple slices, peeled, cored, and cut into small triangular wedges
  • sea salt to taste
  • water
Directions
  1. 1
    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.
  2. 2
    Add the chopped onion, salt to taste, and enough water to the lentils to come about 2 inches above the surface.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Strain the pork, reserving the broth. Set the cooked pork and broth aside.
  6. 6
    Cover the dried ancho chilies with boiling water and let soak for about 15 minutes, until softened and fleshy. Drain the chilies.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Add the fried chili sauce to the pot of lentils. Add the cooked pork, remaining broth, plantain cubes, and pineapple wedges.
  10. 10
    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.

Keywords: lentils, pork, mexican stew, ancho chilies, plantain, pineapple, comfort food, slow cooked, spiced pork, hearty dinner, cinnamon, garlic, tomato sauce, traditional recipe, protein rich, family meal, winter stew, flavorful broth, home cooking, lentejas
Read it online: https://www.chefs-mate.com/recipe/lentils-with-chilies-pork-fruit-lente/