Candinga Hondureña 
(Honduran stewed pork liver)

Written by on in Recipe
Bowl of candinga

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.

Candinga Hondureña
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Candinga Hondureña

Course: Meats, Soups and StewsCuisine: Honduras
Servings

4

servings

This simple yet hearty stew has its origins a Spanish lamb dish called chanfaina. Hondurans came up with their own version using pork liver. They call it candinga.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.
  • 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 Notes and 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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