-
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; blend until smooth, adding more broth only if needed to release the blades of the blender.
-
12
Heat the lard in a small frying pan, 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.
-
13
Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes.
-
14
Adjust salt and add water if necessary.
-
15
The mixture should be like a thick soup.
