Entree: El Salvador – Northern Culinary Region – Chanfaina (Slow-simmered Salvadoran pork stew featuring liver in a spiced tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork liver, trimmed and coarsely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 4 garlic cloves, minced (about 20 g)
- 1 medium red bell pepper, seeded and chopped (about 6 oz / 170 g)
- 2 large Roma tomatoes, chopped (about 10 oz / 285 g) or 1 can (14 oz / 400 g) diced tomatoes, drained
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 3 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 1 lb (450 g)
- 3 cups (720 ml) chicken or pork stock
- 1/2 cup (120 ml) water, as needed
- 1 tbsp (15 ml) white vinegar or apple cider vinegar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 2 cups (400 g) cooked long-grain white rice, warm, for serving

Instructions

1. Pat the pork shoulder and pork liver dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Heat 1 tbsp (15 ml) oil in a large heavy pot over medium-high heat. Brown the pork shoulder in batches until well-seared, about 4–5 minutes per batch. Transfer to a plate.
2. Add the remaining 1 tbsp (15 ml) oil to the pot. Add the chopped liver and sear quickly, about 2 minutes per side — liver should be browned outside but not overcooked. Remove and set aside with the pork shoulder.
3. Reduce heat to medium. In the same pot, add the onion and red bell pepper and sauté until softened, about 5–6 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the chopped tomatoes (or drained canned tomatoes) and tomato paste; cook 3–4 minutes to deepen flavors. Add cumin, oregano, bay leaves, and the remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper.
5. Return the browned pork shoulder and liver to the pot. Pour in the chicken or pork stock and 1/2 cup (120 ml) water as needed to just cover the ingredients. Add 1 tbsp (15 ml) vinegar. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35–45 minutes until pork shoulder is tender.
6. Add the potato cubes and continue to simmer uncovered 15–20 minutes until potatoes are tender and sauce has thickened. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.
7. Remove bay leaves. Serve the chanfaina hot over or alongside warm cooked white rice, sprinkled with chopped fresh cilantro.
8. Leftovers keep well refrigerated up to 3 days and flavors deepen overnight. Reheat gently over low heat, adding a splash of water or stock if the sauce has thickened too much.