Chanfaina (Pork Offal Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
piece(s) pound (500 g) pork heart
500
gr pork stomach
500
gr pork liver
250
gr pork lung
250
gr pork sweetbreads
250
gr pork windpipe
2
piece(s) red tomatoes, peeled and chopped
1
cup(s) green onion, chopped
1
cup(s) white onion, chopped
6
clove(s) garlic, crushed
4
piece(s) basil leaves, chopped
1
tbsp cilantro, chopped
1/4
cup(s) lime juice
cup of oil
1
tbsp bija (achiote)
1
kg potatoes, peeled, cooked and diced
pinch salt and cumin to taste
Directions
- Cook all the offal together with the crushed garlic for about 30 minutes; when cooked, remove, let cool and dice.
- Prepare a sofrito with the onions, tomatoes and cumin, mix well and sauté in oil, add the offal, sauté for about 15 minutes and add the potatoes, basil, cilantro, lime juice, bija and salt.
- Keep warm for about 5 minutes.
- Serve hot with white rice and cooked yuca.