Lentejas En Adobo (Lentils With Chilies Pork) Recipe

Lentejas En Adobo (Lentils With Chilies Pork) Recipe


1/2 lb of lentils (1 heaping cup, brown in color if available);
1/2 pc of onion (white, small)
Sea salt (to taste)

For the Meat:
1 lb of pork (for stewing, boneless); sliced into 1″ cubes
Sea salt (to taste)

For Final Cooking Seasoning:
5 pcs of ancho chilies (small); deveined, deseeded and toasted lightly
1/4 lb of tomatoes; broiled
1 love of garlic; peeled chopped roughly
1/4 tsp of oregano (dried)
1 pc of clove (whole)
1 stick of cinnamon (1.5-inch)
1 Tbsp of lard (melted) or oil (safflower)
1 pc of plantain (medium, about 8 ozs); peeled sliced into 1/4″ cubes
2 slices of pineapple (thick); peeled, cored sliced to form triangular small wedges


Ensure no foreign matter is in lentils by running hands through them. Wash three times and place in pan. Put salt, onion as well as sufficient water in order to reach 2″ above lentils’ surface. Quickly simmer on moderate heat.

Allow to further simmer ’til lentils become soft (approximately three hours but depends on age). Stock water that is in near-boiling temperature by your side.

Place pork in pan and place salt as desired. Pour water, immersing pork. Simmer (fast) ’til pork becomes tender yet not too soft. Drain then strain. Reserve broth then set aside meat.

Submerge chilies (dried) in water (boiling) for 15 mins or ’til they are soft and fleshy. Pour out liquid. Blend ’til smooth with a cup of reserved broth, cinnamon, clove, oregano, garlic and tomatoes.

Melt lard on pan (for frying) ’til heated through. Put blended items then fry on moderate heat while stirring, about four minutes. Pour mixture into lentils then add pineapple, plantain, pork and the rest of broth.

Simmer for half an hour, adjusting taste with salt or water. Cook ’til mixture is like soup (thick). This recipe creates 4 serving portions.

Lentejas En Adobo (Lentils With Chilies Pork) Recipe