Calf’s Liver Stew

Name: Calf’s Liver Stew (Hígado Guisado)
Yield: Serves 4
Cuisine: Puerto Rican
Ingredients: 2 tablespoons seeded raisins; ¼ teaspoon whole dried orégano; 8 olives, stuffed with pimientos; 1 teaspoon capers; 2 cups water; ½ pound potatoes, peeled and quartered; 2 teaspoons salt; 4½ teaspoons vinegar; ½ green pepper, seeded, chopped; 2 sweet chili peppers, seeded, chopped; 2 ounces lean cured ham, washed and diced; 1 small onion, peeled, chopped; ⅓ cup canned whole tomatoes; 8 olives, stuffed with pimientos; 1 clove garlic, peeled, chopped; ¼ cup tomato sauce; 1 pound fresh calf’s liver, with membrane and tubes or veins removed; 1 ounce salt pork, washed and diced; 1 fresh lime

Hígado Guisado

Preparation info

Serves
4

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound fresh calf’s liver, with membrane and tubes or veins removed
1 fresh lime

Americas
Stew
Caribbean
Puerto Rico
Gluten-free

Method

In a saucepan, set calf’s liver in water to cover, with lime juice and bring rapidly to a boil. Drain and cut into cubes.
In a caldero or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low and sauté ingredients included in C until tender.
Add liver and ingredients included in D, mix, and bring rapid