Entree: Colombia – Santander – Chanfaina (Hearty Santander stew of seasoned lamb offal and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 2 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) lamb offal (liver, heart, kidneys), trimmed and chopped
- 4 oz (115 g) pork belly, diced
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tbsp (15 ml) annatto (achiote) oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced (approx. 9 g)
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 bay leaf
- 1 lb (450 g) red potatoes, peeled and diced into 1-inch (2.5 cm) pieces
- 2 cups (480 ml) beef or chicken broth
- 2 hard‑boiled eggs, sliced, approx. 3.5 oz (100 g) total
- Salt to taste
- Fresh cilantro for garnish

Instructions

1. Rinse the lamb offal under cold water, pat dry, and cut into bite-size pieces. Season with a little salt and set aside.
2. Heat the lard or oil with the annatto oil in a large heavy pot over medium heat. Add the pork belly and fry until it renders fat and browns, about 5 minutes.
3. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Stir in the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Add the chopped tomatoes, ground cumin, black pepper, and bay leaf; cook until the tomatoes break down, 4–5 minutes.
5. Add the chopped lamb offal and sauté, stirring, until the offal is lightly browned on the edges, about 6–8 minutes.
6. Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer gently until the offal and potatoes are tender, about 25–30 minutes. Add more broth or water if necessary to reach a stew-like consistency.
7. Adjust salt to taste. Remove the bay leaf. Fold in sliced hard‑boiled eggs and let warm through for 2 minutes.
8. Garnish with chopped fresh cilantro and serve hot with arepas or white rice.