Lentils With Chilies, Pork, & Fruit

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Servings: 4 Difficulty: Advanced
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A rich, slow-simmered stew blending earthy lentils, tender pork, and sweet tropical fruits with spicy chili notes.
Lentils With Chilies~ Pork~ & Fruit recipe image
Lentils With Chilies~ Pork~ & Fruit recipe image
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Lentils With Chilies, Pork, & Fruit

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 450

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

  1. Run the lentils through your hands to remove any stones or foreign bodies, then rinse in two changes of water.
  2. Place rinsed lentils in a pan with chopped onion, salt to taste, and enough water to cover by 2 inches.
  3. Bring lentils to a fast simmer over medium heat, then continue simmering until quite soft, approximately 3 hours.
  4. Keep a pan of near-boiling water on hand to add if the liquid reduces too much during cooking.
  5. Put pork cubes into a separate pan, add salt to taste and enough water to cover.
  6. Bring pork to a fast simmer and cook until tender but not soft, about 25 minutes.
  7. Strain the pork, reserving both the meat and the broth.
  8. Cover dried chilies with boiling water and let soak for 15 minutes until softened and fleshy.
  9. Drain chilies and place in a blender with 1 cup reserved pork broth, broiled tomatoes, garlic, oregano, clove, and cinnamon stick.
  10. Blend until smooth, adding more broth only if necessary to help the blades move.
  11. Heat lard or oil in a small frying pan over medium heat.
  12. Add the blended chili mixture to the pan and fry, stirring and scraping the bottom, until reduced and well seasoned, about 4 minutes.
  13. Add the fried chili mixture to the simmering lentils.
  14. Stir in the cooked pork, remaining pork broth, cubed plantain, and pineapple wedges.
  15. Simmer everything together for about 30 minutes.
  16. 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.

Keywords: lentils, pork, stew, chilies, plantain, pineapple, ancho, simmered, hearty, comfort food, spicy, tropical, main course, dinner, slow cook, broiled tomatoes, cinnamon, oregano, garlic, onion
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