Chanfainita (Peruvian Beef Lung Stew)

Rinse the beef lung well and place it in a large pot with the water, two fifths of the mint, and one quarter of the salt. Bring to a boil, skim off any foam, and simmer over medium heat for 35 to 40 minutes, until it is opaque throughout, firm, but easy to pierce with a knife. Reserve several ladles of the cooking broth before draining.

Let the beef lung cool only until it is comfortable to handle, then cut it into small 1.5 to 2 cm cubes. Remove any particularly tough tubes or connective pieces you find; even pieces give the finished stew a tender, consistent bite.

Heat the oil in the pot and cook the finely chopped onion for 6 to 8 minutes, until soft, translucent, and just beginning to brown at the edges. Add the garlic for 1 minute, then stir in the ají panca paste, cumin, black pepper, oregano, and the remaining salt. Cook for another 3 to 4 minutes, stirring often, until the base is deep red, glossy, and no longer smells raw.

Add the diced beef lung and stir it through the criollo base for 3 minutes. Add the potatoes, cut into roughly 2 cm cubes, and enough reserved broth to come almost level with the ingredients; simmer gently for 15 to 18 minutes, until the potatoes are tender in the center and a few edges begin to break down, naturally thickening the stew. Add the remaining mint during the final 2 minutes, and turn off the heat when the stew is moist and thick rather than dry.

While the stew finishes, warm the cooked hominy in a medium pot with a ladle of reserved broth for 2 to 3 minutes, until warm and moist; drain off any excess. Serve the chanfainita piping hot with the hominy alongside. If the sauce is deep red and thick, the potatoes are soft without disappearing, and the beef lung is tender with a little bite, it is right where it should be. Time to eat! 😌