Potaje de Lentejas a la Criolla
Potaje de Lentejas a la Criolla·(poh-TAH-heh deh len-TEH-has ah lah kree-OH-yah)
El Caldero (Weeknight Arroz y Frijoles)
The lentil is the unsung hero of the Cuban weeknight. While black beans demand the foresight of overnight soaking and hours on the stove, lentils surrender their deep, smoky comfort in under an hour. The secret to making this stew taste exactly like a grandmother's kitchen in Havana lies in three uncompromising moves: rendering the paprika-laced fat from dry-cured Spanish chorizo, melting chunks of sweet squash into the broth, and hitting the pot with a final, bracing splash of salty vino seco. It is a rich, heavy, starch-thickened meal built to be eaten over a mountain of white rice, keeping the true flavors of the homeland alive on a busy Tuesday.
Ingredients
- brown or green lentils1 cup
- low-sodium chicken broth4 cup
- olive oil1 tbsp
- thick-cut smoked bacon2 oz
- dry-cured Spanish chorizo4 oz
- smoked ham hock1 small
- yellow onion1 med
- green bell pepper1/2 large
- garlic4 clove
- tomato paste2 tbsp
- ground cumin1 tsp
- dried oregano1 tsp
- bay leaf1 large
- black pepper1/2 tsp
- Russet or Yukon Gold potato1 med
- butternut squash1 cup
- vino seco or dry Sherry3 tbsp
Method
- 01
Render the meats to build the foundational fat.
Place a large Dutch oven over medium heat with the olive oil and bacon. Cook for 3 to 4 minutes until the fat begins to render, then add the sliced Spanish chorizo. Sauté for another 2 to 3 minutes until the chorizo releases its vibrant, paprika-infused oil, capturing the smoky essence of the stew.
- 02
Build the sofrito directly in the rendered pork fat.
Drop the diced onion and green bell pepper into the pot, cooking for 4 to 5 minutes until soft and translucent. Stir in the minced garlic for 30 seconds until fragrant, followed by the tomato paste, cumin, oregano, and black pepper. Let the tomato paste darken slightly for about a minute.
- 03
Boil the lentils and simmer the stew.
Add the rinsed lentils, chicken broth, bay leaf, and smoked ham hock to the pot, scraping up any browned bits from the bottom. Bring to a rolling boil over high heat, then immediately drop the heat to medium-low, cover tightly, and simmer for 15 minutes.
- 04
Add the starchy root vegetables.
Uncover the pot and stir in the cubed potatoes and butternut squash. Cover again and continue to simmer for another 20 minutes until the lentils and vegetables are completely tender.
- 05
Thicken the broth and finish with acidity.
Remove the bay leaf and ham hock, shredding any good meat back into the pot. Using the back of a wooden spoon, mash a few pieces of the potato and squash against the side of the pot to naturally thicken the liquid. Stir in the vino seco and let the stew bubble uncovered for 3 to 5 minutes to burn off the harsh alcohol. Taste and adjust for salt only now, as the cured meats and cooking wine will have already seasoned the broth.
Notes
Never use raw Mexican chorizo for this dish.
Spanish chorizo, such as Cantimpalo, is a hard, dry-cured sausage that renders flavored oil without disintegrating. Raw Mexican chorizo will ruin the texture and flavor profile of the stew entirely.
Hold off on salting until the very end.
Between the bacon, ham hock, dry-cured chorizo, and the added salt in commercial vino seco, the sodium levels climb quickly. Only season with additional salt after everything has simmered and married together.
From Cook Cuban in America.