Potaje de lentejas con matanza de cerdo

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Potaje de lentejas con matanza de cerdo. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Potaje de lentejas con matanza de cerdo is one of the most popular of current trending meals in the world. It is simple, it's quick, it tastes yummy. It is appreciated by millions every day. Potaje de lentejas con matanza de cerdo is something which I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Potaje de lentejas con matanza de cerdo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potaje de lentejas con matanza de cerdo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Potaje de lentejas con matanza de cerdo is 5 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Potaje de lentejas con matanza de cerdo estimated approx 1 hora.

To begin with this recipe, we have to prepare a few components. You can have Potaje de lentejas con matanza de cerdo using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Potaje de lentejas con matanza de cerdo:

1. 350 gr. lentejas
2. 450 gr. costillas de cerdo en trozos pequeños
3. 1 chorizo
4. 1 morcilla con cebolla
5. 2 pencas apio
6. 1 pimiento verde italiano pequeño
7. 1 cebolla grande
8. 5 dientes ajo
9. 2 patatas medianas
10. 1 hoja laurel seco
11. 5 clavos de olor
12. granos pimienta negra
13. Sal gruesa de roca

Instructions to make to make Potaje de lentejas con matanza de cerdo

1. Lavar las costillas de cerdo, escurrir y agregar en la cazuela junto con el chorizo.
2. Pelar la cebolla, el ajo y las patatas. Dejar la cebolla y el ajo enteros y cortar las patatas en cuatro trozos.Lavar las pencas de apio y el pimiento verde. Cortar por lamitad las pencas de apio para que acomode bien en la cazuela.
   Acomodar todas las hortalizas preparadas sobre las costillas con las lentejas.Agregar la hoja de laurel seco y los clavos de olor.
3. Cubrir bien de agua y agregar la sal gruesa de roca la cantidad necesaria. Mezclar. Asentar la cazuela sobre el fuego y dejar que sube de temperatura.
4. Cuando empieza hervir, reducir el fuego, tapar y dejar cocinar 40 minutos.
5. Pasados los 40 minutos, quitar la tapa de la cazuela, agregar la morcilla y rectificar de sal y mole granos de pimienta negra. Agregar más agua si hace falta. Volver a tapar y dejar cocinar 10 minutos más.
6. Apartar la cazuela del fuego, quitar las pencas de apio, cortar la butifarra y el chorizo en rodajas y emplatar. Decorar con hojas de perejil fresco los platos. Servirla!

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