Cuajo (Stewed Hog Maws)


1 pound of  Cuajo, scrubbed inside and out under cold water
5 garlic cloves
3 1/2 teaspoons of salt
5 culantro leaves
1 onion (small)
3 tablespoons of vinegar
6-8 cups of water


1 1/2 cups of chicken broth
3-4 tablespoons of margarine or butter
4 1/2 teaspoons of flour
3/4 cup tomato sauce
3/4 teaspoon of onion powder
Salt to taste
Hot sauce to taste (optional)



Remove fat from cuajo.
Cut into very small pieces.
In 1 quart pot of water, add vinegar and put cuajo in water to soak for 20 minutes.
After soaking, strain cuajo and rinse well.
In a big pot, add water, salt and cuajo.
Boil it on high heat.
When it foams, remove foam and add cilantro leaves, onion and garlic cloves. Cover.
Lower heat to medium and cook for 1 hour and 45 minutes or until cuajo is very tender.
Drain and cool to room temperature while you make sauce.


Place chicken broth and tomato sauce in pot and simmer.
Melt butter on very low heat and add flour. Blend well.
Add onion powder and salt. Mix well.
Stir in simmered tomato sauce mixture.
Stir occasionally.
Add cuajito and continue to cook for 5 more minutes.
Serve warm with Green Bananas with Garlic and Onions (Guineitos en Escabeche)  and
Pique (Homemade Puerto Rican Hot Sauce).
Puerto Rican Recipes
Cuajo (Stewed Hog Maws)
Puerto Rican
Puerto Rican