Caldo de moronga is a Guatemalan stew made with blood sausage (moronga) in a thick tomato and mint sauce, valued for its intense, distinctive flavor.
It’s a resourceful dish typical of pig slaughter traditions, very popular in Guatemalan markets and casual eateries.
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Guatemalan Blood Sausage Stew
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Cuisine: Guatemalan
Ingredients
- 800 g of moronga (blood sausage), sliced (about 1.75 lb)
- 4 of tomatoes, roasted
- 1 of onion, roasted
- 3 cloves of garlic, roasted
- 1 of bell pepper, in strips
- 2 sprigs of mint
- to taste of salt
- to taste of oil
Instructions
- Cook the moronga, boil or steam the whole moronga until firm, then slice it.
- Make the sauce, blend the roasted tomatoes, onion, and garlic until smooth.
- Sauté, heat oil in a pot and sauté the bell pepper strips.
- Cook the sauce, add the blended sauce to the sautéed pepper and cook a few minutes until it thickens slightly.
- Add the moronga, add the moronga slices to the sauce and cook over low heat for about 15 minutes, being careful not to break them while stirring.
- Add aromatics, add the mint toward the end of cooking.
- Adjust seasoning, correct the salt to taste.
- Serve, serve hot, with white rice and tortillas.
Tips for getting it right
- Cooking the moronga whole before slicing helps it hold its shape during the later cooking.
- Stirring carefully when adding the moronga to the sauce keeps the slices from falling apart.
- Mint is key to balancing the intense flavor characteristic of moronga.
- This dish is ideal for those who enjoy the intense, authentic flavors of Guatemalan home cooking.
Traditional variations
- It’s a resourceful dish typical of home pig slaughter traditions.
- It’s frequently found in Guatemalan markets and casual eateries.
How to serve
Caldo de moronga is served hot, in a deep bowl, with white rice and corn tortillas.
It’s a popular dish in Guatemalan markets and traditional eateries.
Recommended sides
- White rice
- Corn tortillas
Did you know?
Moronga is a traditional sausage made from pork blood, similar to blood sausage, widely consumed across Guatemala.
This dish is an example of traditional resourceful cooking, typical of home pig slaughter.
Frequently Asked Questions
It's a Guatemalan stew made with blood sausage (moronga) in a thick tomato and mint sauce.
It's a traditional sausage made from pork blood, similar to blood sausage, widely consumed in Guatemala.
It's very popular in Guatemalan markets and traditional eateries.
Mint helps balance and soften the intense flavor characteristic of moronga.
