📝 About This Recipe
Gandinga is a soul-warming, rustic stew that represents the heart of Puerto Rican 'cocina criolla.' This rich dish features a delicate medley of pork heart, liver, and kidneys simmered in a vibrant, aromatic tomato and sofrito base. It is a masterpiece of nose-to-tail cooking, offering a deep, savory complexity that is balanced by the sweetness of raisins and the briny pop of olives.
🥗 Ingredients
The Meat Preparation
- 1 lb Pork Liver (cleaned and cut into 1/2 inch cubes)
- 1/2 lb Pork Heart (trimmed of excess fat and cubed)
- 1/2 lb Pork Kidney (soaked in milk or vinegar-water for 30 mins, then cubed)
- 1/4 cup White Vinegar (for rinsing and neutralizing the organ meats)
The Flavor Base (Sofrito & Aromatics)
- 2 tablespoons Olive Oil
- 1/2 cup Puerto Rican Sofrito (freshly blended if possible)
- 8 oz Tomato Sauce (canned Spanish-style sauce)
- 1/4 cup Alcaparrado (mix of manzanilla olives and capers)
- 1 packet Sazon with Culantro and Achote (for color and depth)
- 4 pieces Garlic Cloves (minced)
Stew Components
- 2 medium Potatoes (peeled and diced into small cubes)
- 1/2 cup Pumpkin (Calabaza) (diced small; helps thicken the sauce)
- 3 cups Beef or Chicken Stock (low sodium preferred)
- 1 piece Bay Leaf
- 1 teaspoon Dried Oregano
- 2 tablespoons Dark Raisins (optional, for a traditional sweet-savory balance)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Begin by cleaning the organ meats thoroughly. Rinse the cubed liver, heart, and kidney in a bowl with cold water and 1/4 cup of white vinegar. Drain and pat dry with paper towels.
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2
In a large heavy-bottomed pot or caldero, heat the olive oil over medium-high heat.
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3
Add the cubed heart and kidney first, searing them for about 5-7 minutes until browned. Add the liver last, as it cooks faster, and sauté for another 3 minutes.
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4
Lower the heat to medium and stir in the sofrito and minced garlic. Cook for 3-4 minutes until the mixture is fragrant and the water from the vegetables has evaporated.
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5
Stir in the tomato sauce, alcaparrado (olives/capers), sazon packet, oregano, and the bay leaf. Mix well to coat the meat in the aromatics.
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6
Pour in the stock until the meat is fully submerged. Bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the meats to tenderize.
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8
Add the diced potatoes, pumpkin (calabaza), and raisins. The pumpkin will eventually break down slightly, giving the sauce a beautiful velvety texture.
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9
Continue to simmer, partially covered, for another 25-30 minutes, or until the potatoes are fork-tender and the sauce has thickened to your liking.
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10
Taste the stew and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of water; if too thin, mash a few potato pieces against the side of the pot.
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11
Remove the bay leaf before serving. Let the stew rest for 5 minutes to let the flavors settle.
💡 Chef's Tips
Soaking the kidneys in milk or vinegar-water for 30 minutes prior to cooking is essential to remove any metallic or strong 'gamey' odors. Cut all organ meats into uniform 1/2-inch cubes to ensure they cook evenly and provide a consistent texture in every spoonful. If you can't find West Indian pumpkin (calabaza), butternut squash is an excellent substitute that provides the same sweetness and thickening power. For the most authentic flavor, use a homemade sofrito made with culantro (recao) leaves rather than the jarred versions. This dish actually tastes even better the next day, as the complex flavors of the organ meats continue to meld with the spices.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white rice (arroz blanco) to soak up the rich sauce. Pair with slices of ripe avocado to add a creamy, cool contrast to the savory stew. Side with 'tostones' (fried green plantains) or 'amarillos' (sweet plantains) for the perfect texture balance. A cold Malta or a light Caribbean lager complements the richness of the organ meats perfectly. Garnish with freshly chopped cilantro or parsley for a pop of color and brightness.