Lentils with Chiles Pork and Fruit

Ingredients

• 8 ounces (225 g; 1 heaped cup [300 ml]) lentils, brown if available (see note above)
• ½ small white onion
• Sea salt to taste
• 1 pound (450 g) boneless stewing pork, cut into 1-inch (2.5 cm) cubes
• Sea salt to taste
• 5 small chiles anchos, cleaned of veins and seeds and lightly toasted (see Notes)
• 4 ounces (115 g) tomatoes, broiled (see Notes)
• 1 garlic clove, peeled and roughly chopped
• ¼ teaspoon dried Mexican oregano
• 1 whole clove, crushed
• 1½-inch (3.75 cm) cinnamon stick, crushed
• 1 tablespoon melted lard or safflower oil
• 1 ripe plantain (225 g; about 8 ounces), peeled and cut into ¼-inch(6.25 mm) slices
• 2 thick pineapple slices, peeled, cored, and cut into small triangular wedges

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