Entree: Colombia – Santander – Pepitoria (Hearty Santanderean stew of pork offal thickened with toasted corn flour)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
1 hr 15 min
Total
1 hr 30 min
Ingredients
- 1 lb (450 g) mixed pork offal (liver and heart), trimmed and chopped
- 2 tbsp (30 ml) annatto oil or vegetable oil
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, about 6 oz (170 g), chopped
- 1 cup (240 ml) chicken broth
- 1/2 cup (60 g) toasted corn flour (masa harina or toasted cornmeal)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 2 hard-boiled eggs, approx. 3.5 oz (100 g), chopped
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (30 ml) lime juice
- Salt to taste
- Freshly ground black pepper to taste
- Cooked white rice to serve, about 4 cups cooked (approx. 760 g)
- 1 avocado, sliced for serving (optional)
Instructions
1. Rinse the chopped offal and pat dry. Season with salt and pepper.
2. Heat the annatto oil in a heavy-bottomed pot over medium-high heat. Add the offal and sear until browned on all sides, about 5–7 minutes. Remove and set aside.
3. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the chopped tomato, cumin, and oregano; cook until the tomato breaks down and the mixture is saucy, about 6–8 minutes.
5. Return the seared offal to the pot, add the chicken broth, bring to a simmer, then reduce heat, cover, and cook gently until the offal is tender, about 30–40 minutes.
6. While the stew simmers, gradually whisk the toasted corn flour into 1/2 cup (120 ml) of warm water to make a smooth slurry.
7. Uncover the pot and stir in the corn flour slurry a little at a time until the stew thickens to your liking. Simmer 5–10 minutes more to cook the flour and meld flavors.
8. Stir in the chopped hard-boiled eggs, cilantro, and lime juice. Adjust seasoning with salt and pepper.
9. Serve hot over white rice with sliced avocado on the side.
