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
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Lentejas En Adobo (Lentils With Chilies Pork is one of thousands in the Recipes-to-go Bean Cookbook.
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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This is a recipe for Lentejas En Adobo (Lentils With Chilies Pork from the recipe cookbook of Recipes-to-go (Bean)
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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The trouble with eating Italian food is that five or six days later you're hungry again. |
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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