Lentils and Pork Coastal Style (Lentejas Costenas Con Puerco)

Name: Lentils and Pork Coastal Style (Lentejas Costenas Con Puerco)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 serving(s)
Ingredients: 226.79 g pork, cut into 1 inch pieces; 354.88 ml lentils; 118.29 ml raisins; 59.14 ml olive oil; 1 onion, finely chopped; 2 garlic cloves, chopped; 1 cooking apple, peeled cored and chopped; 1 banana, cut into pieces; 473.18 ml fresh pineapple, cut into chunks; 453.59 g tomatoes, peeled seeded and diced; salt and pepper

Submitted by davinandkennard

"When I attended Univ. of the Americas in Mexico City during the '60's my Mexican "abuelita" who was from Merida used to make this. The flavors are stunning, the memories sweet. Hope you enjoy this! T.J. This recipe comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz."

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Ready In:: 2hrs 20mins
Ingredients:: 11
Serves:: 6

ingredients

226.79 g pork, cut into 1 inch pieces
354.88 ml lentils
118.29 ml raisins
59.14 ml olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 cooking apple, peeled cored and chopped
1 banana, cut into pieces
473.18 ml fresh pineapple, cut into chunks
453.59 g tomatoes, peeled seeded and diced
salt and pepper

directions

Place the pork in a large lidded sauce pan with water almost to cover and bring to a boil.
Cover and simmer for 1 hour.
Drain and reserve the stock.
Rinse out the saucepan and return the stock.
Add the lentils and raisins and enough water to cover.
Simmer covered for 40 minutes.
Drain and set aside.
In a frying pan heat the oil and saute the pork, onion and garlic until lightly browned.
Lift out and add to the lentils.
In the same oil saute the apple, banana, and pineapple for a few minutes.
Add the tomatoes, season with salt and pepper and cook until most of the liquid has evaporated.
Add to the lentils and pork and gently combine.
Return to the frying pan and simmer over very low heat for 10 minutes.
The finished dish should be rather dry and the lentils creamy.

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Reviews

Very unusual dish but I would like to make it again. A different flavor for lentils. One thing is that bananas have been omitted from the ingredients list so I guessed and added 1 1/2 chopped banana. I reduced the amount of oil to 1 Tbs. I also think this could stretch to feed 8 if it is served with some sides. I had it with Recipe #248470 and baked some halved bananas and spears of pineapple. Reducing the oil it comes out to 292 cals for 8 servings.

Chef Tweaker

RECIPE SUBMITTED BY

davinandkennard

I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico. Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring. Favorite cookbook? I have over 100 or so. I love reading recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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