This hearty stew combines the earthy depth of lentils with the savory richness of slow-cooked pork. The dish is elevated by a complex sauce made from blended ancho chilies, broiled tomatoes, and warm spices like cinnamon and clove. Sweet chunks of ripe plantain and pineapple add a delightful contrast to the spicy, savory broth, creating a unique flavor profile that is both comforting and exotic. It is a substantial main course perfect for cold evenings or weekend gatherings where guests appreciate bold, traditional flavors. The long simmering time ensures the meat is fall-apart tender and the lentils are perfectly soft, resulting in a thick, soup-like consistency that is deeply satisfying.
Lentils With Chilies, Pork, & Fruit
Description
This hearty stew combines the earthy depth of lentils with the savory richness of slow-cooked pork. The dish is elevated by a complex sauce made from blended ancho chilies, broiled tomatoes, and warm spices like cinnamon and clove. Sweet chunks of ripe plantain and pineapple add a delightful contrast to the spicy, savory broth, creating a unique flavor profile that is both comforting and exotic. It is a substantial main course perfect for cold evenings or weekend gatherings where guests appreciate bold, traditional flavors. The long simmering time ensures the meat is fall-apart tender and the lentils are perfectly soft, resulting in a thick, soup-like consistency that is deeply satisfying.Ingredients
Directions
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Run the lentils through your hands to remove any stones or foreign bodies, then rinse in two changes of water.
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Place rinsed lentils in a pan with chopped onion, salt to taste, and enough water to cover by 2 inches.
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Bring lentils to a fast simmer over medium heat, then continue simmering until quite soft, approximately 3 hours.
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Keep a pan of near-boiling water on hand to add if the liquid reduces too much during cooking.
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Put pork cubes into a separate pan, add salt to taste and enough water to cover.
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Bring pork to a fast simmer and cook until tender but not soft, about 25 minutes.
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Strain the pork, reserving both the meat and the broth.
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Cover dried chilies with boiling water and let soak for 15 minutes until softened and fleshy.
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Drain chilies and place in a blender with 1 cup reserved pork broth, broiled tomatoes, garlic, oregano, clove, and cinnamon stick.
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Blend until smooth, adding more broth only if necessary to help the blades move.
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Heat lard or oil in a small 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 simmering lentils.
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Stir in the cooked pork, remaining pork broth, cubed plantain, and pineapple wedges.
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Simmer everything together for about 30 minutes.
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Adjust salt and add water if necessary to achieve a thick soup consistency.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 70mg24%
- 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.
