Gandinga

Gandinga

PREPARATION TIME

20 minutes

COOKING TIME

2 hours

SERVINGS

6-8

INGREDIENTS

3 lbs Rumba® pork heart, Rumba® pork liver and Rumba® pork kidneys (gandinga)
1 lemon, juiced
2 cups low-sodium chicken broth or water
2 tbsp olive or vegetable oil
2 large russet potatoes, peeled and cubed
1 8-oz can tomato sauce
1 tsp garlic (1-2 cloves), minced
1/2 tbsp oregano, chopped
1 tbsp cilantro, chopped
1 tbsp recao, chopped (optional)
3 ají dulce peppers, seeded and chopped
1 tsp hot chili sauce
Salt and pepper (to taste)

INSTRUCTIONS

  1. Trim and dice meats into small bite-sized pieces. Toss with lemon juice and let marinate for 10 minutes.
  2. Combine meats, broth and oil in a large pot. Bring to a boil and simmer, covered, until the meat is tender, about 1 hour.
  3. Add potatoes, tomato sauce, garlic, herbs, peppers and chili sauce. Continue to simmer for an additional 30 minutes. Season to taste with salt and pepper.
  4. Serve with boiled green bananas.