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Lentils with Chiles, Pork, and Fruit

Lentils with Chiles, Pork, and Fruit Recipe

  • 8 ounces (225 g; 1 heaped cup [300 ml]) lentils, brown if available (see note above)
  • ½ small white onion
  • Sea salt to taste
  • 1 pound (450 g) boneless stewing pork, cut into 1-inch (2.5 cm) cubes
  • Sea salt to taste
  • 5 small chiles anchos, cleaned of veins and seeds and lightly toasted (see Notes)
  • 4 ounces (115 g) tomatoes, broiled (see Notes)
  • 1 garlic clove, peeled and roughly chopped
  • ¼ teaspoon dried Mexican oregano
  • 1 whole clove, crushed
  • 1½-inch (3.75 cm) cinnamon stick, crushed
  • 1 tablespoon melted lard or safflower oil
  • 1 ripe plantain (225 g; about 8 ounces), peeled and cut into ¼-inch(6.25 mm) slices
  • 2 thick pineapple slices, peeled, cored, and cut into small triangular wedges
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 392kcal (20%)
Total Fat 13g (21%)
Saturated Fat 4g (20%)
Cholesterol 45mg (15%)
Total Carbohydrate 44g
Dietary Fiber 14g
Sugars 13g
Protein 26g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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