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