Gandinga De Cerdo (Pork Liver, Kidney, and Heart Stew)
3 lbs Gandinga (any mixture pork liver, heart, and kidney), coarsely chopped, 1 to 2 inch
3 limes juiced or 1 cup orange juice
3 tablespoons of achiote olive oil
1/4 pound cooking ham, coarsely chopped
1/2 cup Basic Sofrito
1 small onion, coarsely chopped
3/4 cup spanish style tomato sauce
2 bell peppers, coarsely chopped
1 cup of water
1 tablespoon dried oregano, crushed
2 bay leaves
1/2 teaspoon ground black pepper or to taste
2 teaspoon or to taste, salt or Homemade Dry Adobo Seasoning
1 teaspoon vinegar
1 chicken bouillon
1 pork bouillon
1 teaspoon capers
1/4 cup olives
1 pound potatoes, coarsely chopped
1 large carrot, coarsely chopped
Thorougly rinse liver, kidneys and heart making sure to remove any unwanted fat, veins
Pour lime or orange juice over meat.
Let sit 15 minutes and then drain.
Lightly season meat with salt and pepper or adobo.
Heat achiote oil over high heat in large cooking pot.
Add ham and stirfry for 3 minutes constantly stirring.
Lower heat to medium.
Add all remaining ingredients minus potato, pork liver, kidneys, and heart.
Cook 5 minutes stirring frequently.
Taste for salt and reseason if necessary.
Stir in potato, liver, kidneys, and heart.
Cover pot and cook 45 minutes or until meat is tender and sauce has thickened.
Puerto Rican Recipes