Ingredients:
2 teaspoons oil
2 yellow onions, chopped
3 garlic cloves, sliced thinly
1 lb pork loin, not tenderloin ( diced)
2 teaspoons sweet paprika
1 teaspoon hot paprika
cayenne, to taste
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon dry mustard
1 sprig fresh thyme, you can’t use too much
2 bay leaves
1/4 cup dried red lentils
1 1/2 cups stock, I prefer beef
Directions:
Heat dutch oven and oil. Brown the onion, garlic and pork for 4 minutes, adding both paprikas half way through.
Add the rest of the ingredients, bring up to a boil, reduce to a very low simmer and cover. Season with salt and pepper to taste (I don’t add any, personally).
Let it cook for about 20 minutes, stirring occasionally. This certainly can cook as long as you have the patience for. Check the level of liquid. If you use a tougher cut let it cook until it is falling apart. The lentils should be added the last 20 minutes.
Uncover pot and cook until thick to your liking (15 more minutes for me). It will thicken slightly off the heat — I let it rest 10 minutes or so before serving.
Good garnishes include tomato slices, fresh lime, sour cream and fresh parsley.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.