Cow lung stew

Directions

1. Soak the hominy in a bowl 24 hours in advance.  After the hominy has soaked for a day strain it. Then over medium heat, in a saucepan, cook it with water. Bring the water to a boil and then cover the hominy. Cook the hominy covered on a low simmer for 3.5 hours or until it is tender. Once done, set it aside for later. Put the oregano in a metal pan  and bring the oven to a heat of 320 F and cook for 5 minutes. Then set the oregano aside.

2. In another pan heat half of the oil. Cook the annatto in it over medium heat for five minutes. Stir while you cook. After five minutes of cooking drain the contents and place the annatto aside.

3. Heat the remaining oil in a skillet over medium heat. Once the oil is heated up, place the garlic in it and brown it. Then add both the panca and the mirasol, and cook on a low simmer for five minutes. Add the achiote oil along with oregano you set aside earlier. Season everything with in the skillet with pepper, salt and cumin. Stir and set aside.

4. In a large pot, place the diced cow lungs, spearmint and diced potatoes. Cover the contents in the pot with water and cook over a medium heat until the water starts to boil. Then, add all the other ingredients to the pot and continue to simmer for 20 minutes.

Note: Serve the dish with the hominy you prepared on the side.