When one says menudo in California, a peppery Mexican tripe and hominy soup is usually what comes to mind but although our Filipino menudo may share the name and reflect Spanish influence as well, no two dishes can be so unlike in ingredients, preparation and taste. The menudo recipe below leans more towards sweet than spicy, and is a far colorful stew with its chunks of pork, liver, potatoes, carrots, bell peppers, garbanzo beans, raisins and rich tomato base.
1 1/2 lb boneless pork shoulder, sliced to cubes
1/2 cup liver, sliced to cubes
5 tomatoes, finely chopped
2 to 3 cloves garlic, peeled and minced
1/2 onion, finely chopped
1/2 cup garbanzo beans
1 medium-sized potato, peeled and cubed
1 medium-sized carrot, peeled and cubed
1/4 cup bell pepper (red, green or both), cubed
1/4 cup raisins
3-4 cups water
2 to 3 tbsps vegetable oil
1/2 cup tomato paste
salt and pepper
In a wide sauce pot, heat oil. Lightly brown potatoes. Remove and set aside.
Saute onions and garlic until translucent and aromatic. Add pork and continue to saute until lightly browned.
Add tomatoes and continue to cook, occasionally mashing tomatoes with back of spoon, until softened and juices are released. .
Pour in water. Allow to boil for about 3 to 4 minutes. Cover pot, lower heat and simmer until meat is tender, around 20 minutes. Stir in tomato paste.
Add garbanzo beans, raisins, potatoes and carrots. Continue to simmer for around 3 to 5 minutes.
Add liver and bell peppers. Simmer until liver is cooked and sauce has slightly thickened. Season with salt and pepper to taste.