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Ингредиенты
- 1/2 lb (1 heaped c.) lentils brown if available
- 1/2 sm White onion Sea salt to taste
- 1 lb Boneless stewing pork cut
- 1 x -inch cubes Sea salt to taste The seasoning and final cooking:
- 5 sm Chilies anchos cleaned of and seeds and Lightly toasted
- 1/4 lb Tomatoes broiled
- 1 x Garlic clove peeled and minced
- 1/4 tsp Dry oregano Mexican if
- 1 whl clove
- 1 1/2 x Inch cinnamon stick
- 1 Tbsp. Melted lard or possibly safflower oil
- 1 med Plantain (about 8-ounce) peeled and cut into
- 1/4 x Inch cubes
- 2 x Thick pineapple slices peeled, cored, and c Small triangular wedges
Инструкции
- The lentils: Run the lentils through your hands to make sure there are no stones or possibly other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add in onion, salt to taste, and sufficient water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering till the lentils are quite soft about 3 hrs, depending on their age. Keep a pan of near-boiling water on the side, ready to add in if necessary.
- Put the pork pcs into a pan; add in salt to taste and water to cover.
- Bring to a fast simmer and continue simmering till the pork is tender but not soft - about 25 min. Strain, reserving the broth, and set broth and meat aside.
- Cover the dry chilies with boiling water and leave to soak for about 15 min, till the chilies have softened and become fleshy. Drain and put into a blender with 1 c. of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend till smooth, adding more broth only if needed to release the blades of the blender.
- Heat the lard in a small frying pan, add in the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, till reduced and well seasoned - about 4 min. Add in to the lentils and add in the pork, remaining broth, plantain, and pineapple; simmer together for about 30 min. Adjust salt and add in water if necessary. The mix should be like a thick soup.
- The Art of Mexican Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 82 | 39% |
| Total Fat 9.1g | 11% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 42mg | 2% |
| Potassium 546mg | 16% |
| Total Carbs 12.42g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.49g | 4% |
| Protein 19.83g | 32% |
