-=> Quoting Andrew Healy to All <=- AH> Aallow, fokes, AH> [a Somerset accent is hard to type] G'd day eh? [Canuck version] AH> does anyone out there have a good recipe for a flavoursome chile dish AH> - made with pork or chicken cubes - and preferably Spanish (or Mex) in AH> origin. I can already do a mean porky chile and tortillas but need AH> another style. Here's a Mexican pork dish and a Spanish turkey one. I imagine chicken would work just as well. Neither are Chile-Head hot but you can play with them. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Lentils with Chilies, Pork, and Fruit - Lentejas En Adobo Categories: Mexican, Beans, Pork, Chile Yield: 4 Servings 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 The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft ~ about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary. Put the pork pieces into a pan; add salt to taste and water to cover. Bring to a fast simmer and continue simmering until the pork is tender but not soft - about 25 minutes. Strain, reserving the broth, and set broth and meat aside. Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy. Drain and put into a blender with 1 cup 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. 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. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes. Adjust salt and add water if necessary. The mixture should be like a thick soup. The Art of Mexican Cooking From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Quick Turkey & Sausage Paella Categories: Poultry, Sausage, Rice, Casseroles, Spanish Yield: 4 Servings 1 lb Turkey cutlets; cut 1/2" -strips 3/4 lb Chorizo or other sausage; -cut in slices 1 md Onion; thinly sliced 1 sm Red bell pepper 1 1/4 tb Olive oil 2 md Dried hot red chilies 1/4 ts Dried thyme 1 Bay leaf 1 1/2 c Long grain rice 1/2 c Dry white wine 1 3/4 c Chicken stock 8 oz Can Italian tomatoes 1/4 ts Saffron Salt and ground pepper 3/4 c Frozen peas; thawed Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saute it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv) Submitted By BILL SPALDING MSG# 40344 MMMMM Cheers, YK Jim ... Home of the [Unsanctioned] Caribou Chili Pizza Experiment