International Recipes and Cooking Around the World

Candinga Hondureña

Candinga, a Honduran stew

(Honduran stewed pork liver)

Average: 4 (2 votes)

This simple yet hearty stew has its origins in a Spanish lamb dish called chanfaina. Variations of the dish spread to the Americas, and Hondurans came up with their own version using pork liver. They call it candinga.

4 to 6 servings


  • Pork liver -- 2 to 2 1/2 pounds
  • Salt -- big pinch
  • Oil -- 2 tablespoons
  • Onion, finely chopped -- 1
  • Green bell pepper, seeded and finely chopped -- 2
  • Tomatoes, seeded and chopped -- 2
  • Stock or water -- 1 cup
  • Salt and pepper -- to season


  1. Rinse the pork liver in cool water and trim off any tough gristle. Place the liver in a large pot. Add water to cover and a big pinch of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for about 1 hour. Remove the liver to a plate to cool and discard the water. When the liver has cooled sufficiently, cut it into medium-sized cubes.
  2. Heat the oil in a large pot or Dutch oven over medium flame. Add the onion and bell pepper and saute until the onion is cooked through and translucent, around 4 to 5 minutes. Stir in the tomatoes and cook for another 2 or 3 minutes.
  3. Add the cubed liver to the pot, along with the stock or water. Season to taste with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes.
  4. Adjust seasoning and serve with beans, fried plantains and rice or fresh corn tortillas. Have a bowl of lime wedges on the table so diners season their stew with a squeeze of lime juice.

Candinga Variations

  • Add a teaspoon or two of achiote (ground annatto seed) to the onions and peppers to giver your candinga a pleasant reddish-orange hue.


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