Puerto Rican Candinga Stew

Ingredients

• 500g (1.1 lb) pork liver 500g (1.1 lb) pork liver
• 500g (1.1 lb) pork heart 500g (1.1 lb) pork heart
• 500g (1.1 lb) pork kidneys 500g (1.1 lb) pork kidneys
• 1 cup vinegar 1 cup vinegar
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 2 tablespoons achiote oil 2 tablespoons achiote oil
• 1 cup sofrito 1 cup sofrito
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups chicken broth 4 cups chicken broth
• 2 bay leaves 2 bay leaves
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the pork liver, heart, and kidneys with vinegar, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper. Mix well and let it marinate for at least 1 hour.
2. 2.
   Heat achiote oil in a large pot over medium heat. Add the sofrito and cook for 5 minutes until fragrant.
3. 3.
   Add the marinated meats to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes and cook for another 5 minutes.
5. 5.
   Pour in the chicken broth and add the bay leaves. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the meats are tender.
6. 6.
   Remove the bay leaves and garnish with fresh cilantro before serving.
7. 7.
   Serve the Candinga Stew hot over a bed of white rice.

Treat your ingredients with care...

• Pork liver — Make sure to remove any membranes or veins from the liver before marinating to ensure a smoother texture.
• Sofrito — If you don't have homemade sofrito, you can find it in most Latin American grocery stores or substitute with a mixture of onions, peppers, garlic, and cilantro.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the sofrito.
• Serve the Candinga Stew with a side of tostones (fried plantains) for a traditional Puerto Rican meal.
• If you prefer a milder flavor, you can soak the liver in milk for 30 minutes before marinating to reduce its strong taste.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices.

Serving advice

Serve the Puerto Rican Candinga Stew hot over a bed of fluffy white rice. Garnish with fresh cilantro for added freshness and color. This hearty stew is a complete meal on its own, but you can also serve it with a side of tostones or a simple green salad.

Presentation advice

To present the Candinga Stew beautifully, ladle it into individual bowls, making sure to include a variety of meats in each serving. Sprinkle some fresh cilantro on top for an appealing touch. Serve with a side of white rice neatly arranged on the plate for an authentic Puerto Rican dining experience.