Entree: El Salvador – Southern Culinary Region – Chanfaina (Hearty Salvadoran stew of pork and organ meats simmered in a spiced tomato sauce, traditionally served with white rice)

Serving Size: 4

Approximate Time

Prep 20 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
- 8 oz (225 g) pork liver, sliced into bite-size pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 1 1/4 cups / 150 g)
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, blended or finely chopped (about 1 1/2 cups / 360 g)
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 2 bay leaves
- 2 cups (480 ml) beef or chicken broth
- 2 medium potatoes, peeled and cut into 3/4-inch (2 cm) cubes (about 10 oz / 300 g)
- 1/2 cup (15 g) chopped fresh cilantro
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (185 g) long-grain white rice, uncooked (to serve, yields about 3 cups cooked)

Instructions

1. Rinse and pat dry the pork shoulder and pork liver. Season both lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper.
2. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the pork shoulder cubes in batches until well seared, about 4–5 minutes per side; remove and set aside.
3. In the same pot, add the pork liver slices and sear briefly on each side just until browned but not overcooked, about 1–2 minutes per side; remove and set aside with the pork shoulder.
4. Reduce heat to medium. Add the sliced onion and diced red bell pepper to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
5. Stir in the blended tomatoes and tomato paste (if using), then add ground cumin, oregano, and bay leaves. Cook the sauce for 3–4 minutes to concentrate flavors.
6. Return the seared pork shoulder and liver to the pot. Pour in the broth and bring to a gentle simmer. Add the diced potatoes. Cover and simmer gently until the pork shoulder is tender and potatoes are cooked through, about 25–30 minutes. If the liver becomes too firm, you can remove it earlier and add back at the end to warm through.
7. While the stew simmers, cook the rice: rinse 1 cup (185 g) uncooked rice until water runs clear. Combine rice with 1 3/4 cups (420 ml) water and a pinch of salt in a saucepan, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let rest covered for 5 minutes, then fluff with a fork.
8. Taste the chanfaina and adjust seasoning with the remaining salt and pepper. Stir in chopped cilantro just before serving.
9. Serve the chanfaina hot over portions of cooked white rice, spooning plenty of sauce and pieces of pork and liver over each plate.