Lentejas En Adobo (Lentils with Chilies, Pork and Fruit)
Submitted by Tiger

1/2 lb (1 heaped cup) lentils, brown if available
1/2 sm White onion
Sea salt to taste

PORK:
1 lb Boneless stewing pork, cut into 1-inch cubes
Sea salt to taste

SEASONING AND FINAL COOKING:
5 sm Chilies anchos, cleaned of veins and seeds and
Lightly toasted
1/4 lb Tomatoes, broiled
1 Garlic clove, peeled and roughly chopped
1/4 ts Dried oregano, Mexican if possible
1 Whole clove
1 1/2 Inch cinnamon stick
1 tb Melted lard or safflower oil
1 md Plantain (about 8-oz), peeled and cut into
1/4 Inch cubes
2 Thick pineapple slices, peeled, cored, and cut into
Small triangular wedges

LENTILS:

1. Run the lentils through your hands to make sure there are no stones or  other foreign bodies
    in them.
2. Rinse them in two changes of water and put into a pan.
3. Add onion, salt to taste, and enough water to come about 2 inches above  the surface of the
    lentils.
4. Set over medium heat and bring to a fast simmer.
5. Continue simmering until the lentils are quite soft - about 3 hours,  depending on their age.
6. Keep a pan of near-boiling water on the side, ready to add if necessary.
7. Put the pork pieces into a pan; add salt to taste and water to cover.
8. Bring to a fast simmer and continue simmering until the pork is tender  but not soft - about 25
    minutes.
9. Strain, reserving the broth, and set broth and meat aside.
10.Cover the dried chilies with boiling water and leave to soak for about 15  minutes, until the
    chilies have softened and become fleshy.
11.Drain and put into a blender with 1 cup of the reserved pork broth, the  broiled tomatoes,
    garlic, oregano, clove, and cinnamon;
12.Blend until smooth, adding more broth only if needed to release the  blades of the blender.
13.Heat the lard in a small frying pan
14.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.
15.Add to the lentils and add the pork, remaining broth, plantain, and  pineapple
16.Simmer together for about 30 minutes.
17.Adjust salt and add water if necessary. The mixture should be like a thick  soup.
Serves 4 to 6