Recipe of the month: Potaje de lentejas

One of the most comforting things when the cold season begins is enjoying a hot dish, which is why “potaje de lentejas” is a great option for those days. This dish brings together a mix of sweet and salty ingredients, creating the perfect balance for your palate. It also offers a sample of Mexican cuisine, particularly from the Yucatán Peninsula.

Ingredients

• 500 g of lentils

• 2 plantains

• ½ kg of pork ribs

• Bacon (to taste)

• Chorizo (to taste)

• 1 carrot

• 1 xkatik chili (or any mild chili that can be roasted)

• 2 potatoes

• 1 local squash (or whichever you can find)

• 1 large sweet potato or 2 small ones

• Achiote paste (recado rojo)

• Salt to taste

Prep the ingredients:

• Chop the meat and bacon into pieces and cook them together with the lentils for about 30 minutes. Add salt to taste.

• Chop the carrot, potatoes and squash. Set them aside.

• Peel the sweet potato and cut it into medium-sized chunks. Set aside.

• Slice the plantains and set aside.

• Slice the chorizo and sausage and set aside.

Preparing the achiote paste (recado rojo):

• Place about one tablespoon of recado rojo in a small bowl.

• Gradually add water while stirring until it forms a thin sauce.

Cooking the “potaje de lentejas”:

• After the first 30 minutes of cooking, add the sweet potato and carrot.

• About 10 minutes later, add the potatoes, squash, and plantains, along with the chorizo and sausage.

• Roast the xkatik chili directly on the stove. Do not chop the chili, it is only used to enhance the flavor of the broth.

• Add the roasted chili and the prepared achiote mixture. Mix everything well.

• Stir the stew occasionally and let it cook until the meat and vegetables are well cooked.

And that’s it! Now you can enjoy this delicious dish, which you can also serve with tortillas if you want. Enjoy!

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