Prep 20 mins
Cook 2 hrs
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.
- 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
- 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.
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 Gulf Coast-Style White Rice Pilaf (Arroz Blanco) and baked some halved bananas and spears of pineapple. Reducing the oil it comes out to 292 cals for 8 servings.