Las Vísceras (Pork Offal)

Ingredients

• ~2¼ lb (about 1.25 kg) mixed pork offal: liver, heart, lungs
• 1 large white onion, cut into 6 pieces
• 1 head garlic, halved horizontally
• Salt to taste
• Water to cover
• ~1 cup (250 ml) vegetable oil
• 1 large white onion, finely chopped
• 2 large garlic cloves, peeled and finely chopped
• 3 heaped tablespoons pitted green olives, finely chopped
• 3 heaped tablespoons large capers, finely chopped
• 10 pickled jalapeño chiles, finely chopped
• 2 Mexican bay leaves (Litsea glaucescens) or 1 common bay laurel (Laurus nobilis), torn
• 2½ lb (about 1.25 kg) fresh tomatoes, finely chopped
• 20 raisins, finely chopped
• ~6 cups (1.5 L) reserved offal broth

Method

1. 1
   Place offal in a pot, cover with cold water, add onion, garlic, and salt. Bring gently to a simmer.
2. 2
   Cook until liver is just tender, approximately 30 minutes. Remove liver; set aside to cool.
3. 3
   Continue cooking heart and lungs until tender. Reserve all broth (~6 cups / 1.5 L). Cool all offal before cutting.
4. 4
   Cut cooled offal into pieces (liver into larger chunks; heart and lungs more finely).
5. 5
   Heat vegetable oil in a wide, heavy pan over medium heat. Add chopped onion and garlic; cook until soft and translucent.
6. 6
   Add pickled jalapeños, olives, capers, raisins, and bay leaves. Stir and cook 3–4 minutes.
7. 7
   Add chopped tomatoes. Cook over medium heat, stirring frequently, until tomatoes break down and oil begins to separate, about 15–20 minutes.
8. 8
   Add the cut offal. Pour in reserved broth in stages, stirring, until sauce reaches desired consistency.
9. 9
   Simmer together 10–15 minutes. Adjust salt. Rest before serving.