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Menudo

Olive
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Ingredients
  

  • 3 CLOVES GARLIC MINCED
  • 1 LARGE RED ONION MINCED
  • 500 G PORK SHOULDERS DICED OR CUBED
  • 200 G PORK LIVER CUT THE SAME SIZE AS PORK
  • 1/3 CUP RAISINS
  • 1-2 RED BELLPEPPERS CUT INTO BIG CHUNKS
  • 2 MEDIUM POTATOES CUT SAME SIZE AS THE PORK
  • 2 MEDIUM CARROTS CUT THE SAME SIZE AS THE PORK
  • 1 TEASPOON PAPRIKA
  • 1/2 CUP ANNATO ATSUETE WATER (2 TABLESPOON OF ANNATO SEEDS PLUS ENOUGH WATER)
  • 4 TABLESPOONS TOMATO PASTE
  • 1 TABLESPOON FISH SAUCE OPTIONAL
  • SALT AND PEPPER TO TASTE
  • 1 TEASPOON CAYENNE PEPPER OPTIONAL
  • 1/3 CUP FROZEN OR CANNED GREEN PEAS
  • 2-4 TABLESPOONS GRATED CHEESE DEPENDING ON HOW CHEESY YOU WANT IT
  • OLIVE OIL
  • NOTE: YOU MAY ALSO ADD ABOUT 1/3 CUP OF SLICED HOTDOGS OR CHORIZO TO MAKE IT EVEN BETTER; I USUALLY DO WHEN IT’S FOR SPECIAL OCCASION.

Instructions
 

  • HEAT A TABLESPOON OF OLIVE OIL IN A SAUCEPAN OVER MEDIUM HIGH HEAT. SAUTE THE MINCED GARLIC AND ONION, ADD THE PORK ONCE THE ONION TURNED OPAQUE OR TRANSPARENT. SEASON LIGHTLY WITH SALT AND PEPPER. COOK UNTIL PORK IS BROWNED AND CARAMELIZED; ADD IN THE PORK LIVER, SAUTE UNTIL LIVER IS HALF-COOKED, SEASON WITH PAPRIKA, CAYENNE AND ADD THE RAISINS.
  • ADD IN TOMATO PASTE AND THE RED BELLPEPPER. ADD 1 1/2 CUPS WATER, BRING TO A BOIL AND SIMMER UNTIL PORK IS TENDER. ADD CARROTS AND POTATOES; SEASON WITH BLACK PEPPER AND SALT OR FISH SAUCE IF USING, BRING TO A BOIL AGAIN AND SIMMER UNTIL THE VEGGIES ARE TENDER.
  • ADD THE PEAS, COOK FOR ONE MINUTE THEN ADD THE CHEESE, LET SIMMER UNTIL CHEESE MELTS BEFORE TURNING OFF HEAT. DONE! SERVE THIS WITH HOT STEAMED RICE.
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