Ingredients Click Picture to Enlarge
3 lbs. gandinga (The pork’s heart, kidneys, and livers)
4 tsp. salt
2 small bay leaves
3 tbsp. achiote (orange tinted oil)
1/4 tsp. black pepper (in powder)
4 culantro leaves
1/2 cup sofrito
10-12 stems cilantro (with leaves)
1/4 tsp. oregano (in powder)
2 garlic cloves
1/2 tsp. sugar
2 tbsp. Manzanilla olives
3/4 cup tomato sauce
2 tsp. capers (alcaparras)
3 cups boiling water
3 large potatoes
Rinse the gandinga very well and remove the yucky chunks and the skins. From the kidneys, remove the outside membrane and cut the kidneys lengthwise to remove all the fat and the white veins. Cut them into 1 1/2"-2” pieces.

Place the hearts and livers in one pot with water to cover and boil them for about 3-4 minutes. Do the same with the kidneys. After 3-4 minutes drain them, and repeat procedure, using clean fresh water.

After draining them again, chop all the pieces into 1/2-inch pieces and season them with salt. Set this aside for now.

In a big caldero heat the Achiote, on medium heat. Add all the spices, the crushed garlic, (good for your nails) the chopped cilantro, the chopped capers, the tomato sauce, and the olives
(and some for me). Cook between 3 to 4 minutes on medium heat.

Add about 1/3 cup of boiling water, plus the gandinga and cook for about 5 minutes but stir constantly.

Turn up the heat high and pour in the rest of the boiling water plus the sugar.

When it starts to boil, turn the heat down to medium, and cook for about 40-45 minutes.

Now add the potatoes and cook until the gandinga is tender and the sauce is thickened. This should take about 35 to 45 minutes.
Serve the gandinga with boiled green bananas and aguacate.

This can be made with beef liver also.