Entree: El Salvador – Central Culinary Region – Chanfaina (Savory Salvadoran stew of seasoned organ meats and vegetables, served with rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) pork liver, trimmed and cut into 1/2-inch pieces
- 8 oz (225 g) pork heart, trimmed and chopped
- 1/2 lb (225 g) pork shoulder, cut into 1-inch pieces (optional to add body to the stew)
- 3 tbsp (45 ml) annatto (achiote) oil or 2 tbsp (30 ml) vegetable oil with 1 tsp annatto powder
- 1 large onion, finely chopped — about 1 1/2 cups (225 g)
- 1 red bell pepper, diced — about 1 cup (150 g)
- 3 cloves garlic, minced — about 1 tbsp (15 g)
- 1 cup (240 ml) crushed tomatoes or puréed fresh tomatoes
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1/4 tsp (1 g) ground cloves (optional)
- 2 bay leaves
- 2 cups (480 ml) beef or chicken stock
- 2 medium potatoes, peeled and cut into 1/2-inch cubes — about 10 oz (280 g)
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 1/4 cup (60 ml) chopped cilantro
- 2 tbsp (30 ml) vegetable oil (if not using annatto oil)
- Salt and freshly ground black pepper to taste
- 2 cups (370 g) long-grain white rice, cooked according to package directions for serving

Instructions

1. Rinse and pat dry the liver and heart pieces. Season lightly with salt and pepper. In a heavy pot, heat the annatto oil over medium-high heat; if using plain oil, add annatto powder to color the oil first.
2. Brown the pork shoulder pieces (if using) 3–4 minutes per side until sealed; remove and set aside. Add liver and heart to the pot and sear briefly—do not overcook—then remove and set aside with the shoulder.
3. Reduce heat to medium, add the onion and bell pepper, and sauté until softened, 5–7 minutes. Stir in garlic, cumin, oregano, and optional cloves and cook 1 minute until fragrant.
4. Add the crushed tomatoes and vinegar, scraping up browned bits. Return all meats to the pot, add bay leaves and stock, and bring to a simmer.
5. Add the diced potatoes, cover, and simmer gently for 20–25 minutes until potatoes are tender and flavors have melded; if needed, partially uncover during the last 10 minutes to thicken the sauce.
6. Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro just before serving. Serve the chanfaina hot over bowls of steamed white rice.