| | Jim Vorheis |
| 1/2 | lb | (1 heaped cup) lentils, brown if available |
| 1/2 | sm | White onion |
| | Sea salt to taste |
| | The pork: |
| 1 | lb | Boneless stewing pork, cut into 1-inch cubes |
| | Sea salt to taste |
| | The 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 |
