1/2 lb (1 heaped cup) lentils, brown if av, ailable
1/2 small white onion
1 sea salt to taste
1 pork:
1 lb boneless stewing pork, cut into 1-i, nch cubes
1 sea salt to taste
1 seasoning and final cooking:
5 small chilies anchos, cleaned of veins an, d seeds and
1 lightly toasted
1/4 lb tomatoes, broiled
1 garlic clove, peeled and roughly ch, opped
1/4 tsp dried oregano, mexican if possible
1 whole clove
1 1/2 inch cinnamon stick
1 tbsp melted lard or safflower oil
1 medium plantain (about 8-oz), peeled and c, ut into
1/4 inch cubes
2 thick pineapple slices, peeled, cor, ed, and cut in
1 small triangular wedges
A Recipe for
Lentejas En Adobo (Lentils With Chilies Pork
Food Tip |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Do vegetarians eat animal crackers? |
| Author Unknown |
This Recipe for Lentejas En Adobo (Lentils With Chilies Pork is one of thousands in the Recipes-to-go Bean Cookbook.
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
If you enjoy this Lentejas En Adobo (Lentils With Chilies Pork Recipe - you should enjoy the recipe collections you can find on the websites below:
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
This is a recipe for Lentejas En Adobo (Lentils With Chilies Pork from the recipe cookbook of Recipes-to-go (Bean)
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Serves 4 to 6
LENTILS:
Run the lentils through your hands to make sure there are no stones or
other foreign bodies in them. Rinse them in two changes of water and
put into a pan. Add onion, salt to taste, and enough water to come
about 2 inches above the surface of the lentils. Set over medium
heat and bring to a fast simmer. Continue simmering until the
lentils are quite soft - about 3 hours, depending on their age. Keep
a pan of near-boiling water on the side, ready to add if necessary.
Put the pork pieces into a pan; add salt to taste and water to cover.
Bring to a fast simmer and continue simmering until the pork is
tender but not soft - about 25 minutes. Strain, reserving the broth,
and set broth and meat aside.
Cover the dried chilies with boiling water and leave to soak for
about 15 minutes, until the chilies have softened and become fleshy.
Drain and put into a blender with 1 cup of the reserved pork broth,
the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend
until smooth, adding more broth only if needed to release the blades
of the blender.
Heat the lard in a small frying pan, add the blended ingredients, and
fry over medium heat, stirring and scraping the bottom of the pan,
until reduced and well seasoned - about 4 minutes. Add to the lentils
and add the pork, remaining broth, plantain, and pineapple; simmer
together for about 30 minutes. Adjust salt and add water if
necessary. The mixture should be like a thick soup.
The Art of Mexican Cooking
Posted by Jim Vorheis.
Serves: 4
Lentejas En Adobo (Lentils With Chilies Pork Recipe brought to you by Recipes To-Go