Lentils And Pork Coastal Style Lentejas Costenas Con Puerco Recipes

CALABACITA CON PUERCO

Steps:

• Heat shortening in Dutch oven; fry pork cubes in batches until browned.
• Return all pork to pan.
• Place chilies and onion in food processor container and process until chopped (or chop together by hand).
• Slice garlic and place with cominos and salt in a mortar and pestle and grind together.
• (The garlic and cominos and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor).
• Add all vegetables to pan with pork and cook over high heat until onion is transparent.
• Sprinkle flour over pork and vegetables and stir to combine.
• Cook a few minutes to remove the raw taste of the flour.
• Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid.
• Bring to a boil, then reduce to a simmer and cover with a lid.
• Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.

PORK STEWED WITH LENTILS AND CELERY

Steps:

• In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
• Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
• Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

PORK AND LENTIL CASSOULET

Steps:

• Trim fat from pork and cut meat into 3/4-inch cubes.
• In a large nonstick skillet brown pork, onion, and garlic in hot oil.
• Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
• Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
• Garnish with a fresh rosemary sprig, if desired.
• Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.