Lentejas En Adobo

Durchschnittliche Bewertung für Lentejas En Adobo

  225g (1 heaped cup) lentils, brown if available
  0.5sm White onion
   Sea salt to taste
   The pork:
  450g Boneless stewing pork, cut into 1-inch cubes
   Sea salt to taste
   The seasoning and final cooking:
  5sm Chilies anchos, cleaned of veins and seeds and
   Lightly toasted
  113g Tomatös, broiled
  1 Garlic clove, peeled and roughly chopped
  0.25ts Dried oregano, Mexican if possible
  1 Whole clove
  1.5 Inch cinnamon stick
  1tb Melted lard or safflower oil
  1md Plantain (about 8-oz), peeled and cut into
  0.25 Inch cubes
  2 Thick pineapple slices, peeled, cored, and cut into
   Small triangular wedges



Zubereitung:
Lentils with Chilies, Pork, and Fruit The 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. Continü 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 continü 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 tomatös, 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 From the collection of Jim Vorheis



Durchschnittliche Gesamtbewertung: 0.67 Stern(e)



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