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1
Run the lentils through your hands to make sure there are no stones or other foreign bodies in them.
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2
Rinse them in two changes of water and put into a pan.
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3
Add onion, salt to taste, and enough water to come about 2 inches (5 cm) above the surface of the lentils.
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4
Set over medium heat and bring to a fast simmer.
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5
Continue simmering until the lentils are quite soft-about 1 1/2 hours, depending on their age.
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6
Keep a pan of near-boiling water on the side, ready to add if necessary.
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7
Put the pork pieces into a pan; add salt to taste and water to cover.
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8
Bring to a fast simmer and continue simmering until the pork is tender but not soft-about 25 minutes.
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9
Strain, reserving the broth, and set broth and meat aside.
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10
Cover the dried chiles with hot water and leave to soak for about 15 minutes, until the chiles have softened and become fleshy.
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11
Drain and put into a blender jar with 1 cup (250 ml) 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.
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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.
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13
Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes.
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14
Adjust salt and add water if necessary.
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15
The mixture should be like a thick soup.
