Candinga Hondureña 
(Honduran stewed pork liver)

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

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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