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)
- Trim and dice meats into small bite-sized pieces. Toss with lemon juice and let marinate for 10 minutes.
- Combine meats, broth and oil in a large pot. Bring to a boil and simmer, covered, until the meat is tender, about 1 hour.
- 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.
- Serve with boiled green bananas.