Rustic Traditional Chanfaina
A hearty, flavor-packed traditional stew that makes the most of every ingredient with deep, savory notes.
70 min
Medium
Hispana
4 servings
The story behind
Hey! You know, this recipe always takes me back to those small-town festivals where the smell of wood-fired stoves and clay pots hits you immediately. Chanfaina is one of those humble dishes born from the tradition of not wasting anything, and it ended up becoming a total delicacy. I love making this for a long Sunday brunch—the kind that turns into hours of chatting. I highly recommend pairing it with warm, handmade tortillas and a strong pot of spiced coffee. It’s the kind of soul food that just hugs your stomach and keeps you going all day.
Instructions
-
1Start by giving the meat a good rinse and dicing it into even cubes so it all cooks at the same rate.
-
2In a heavy skillet (cast iron works best), heat the lard and brown the chorizo so it releases all that tasty red oil.
-
3Toss the diced meat into the skillet and let it sear well on all sides until it changes color.
-
4Stir in the onion, garlic, and cumin. Give it a good mix so the aromas blend and the onion turns translucent.
-
5Pour in the broth, turn the heat down, and let it simmer gently until the meat is tender and the liquid reduces into a thick sauce.
-
6Just before serving, turn off the heat and throw a big handful of chopped cilantro and scallions on top for that fresh look you see in the photo.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account