menudo

Menudo

Note: I marinated 3 pounds of diced pork shoulder in 1 cup of soy sauce (kikkoman) and ground pepper kept it in a ziplock bag and placed it in the fridge overnight.

Prep time: 20 minutes
Cooking time:
Yields: 10 servings with steamed rice.

5 tbsp oliver oil
1 yellow onion, peeled and diced
3 cloves garlic, minced
3 pounds pork, diced.
1 small can tomato sauce
3 tbsp soy sauce
5 dried bay leaves
1 cup chicken or pork stock
ground pepper
2 cans Senorita green peas
1 pound pork liver, washed and diced.
3 medium Russet potatoes, peeled and diced.
1 large carrot, peeled and diced
Constarch slurry (dissolving 1 tbsp cornstarch with 1/2 cup water)
1 large red bell pepper, seeded and diced
1 cup raisins
1 1/2 cups olives

Heat 5 tbsp olive oil in a dutch oven for a minute.
Add 1 yellow onion, peeled and diced and cook for 1 minute.
Add 3 cloves garlic, minced and cook for 30 seconds.
Add the marinated pork, stir, cover and cook for 5 minutes over high heat.
Uncover and add 1 small can tomato sauce and 3 tbsp soy sauce.
Add 5 dried bay leaves as well.
Add 1 cup chicken or port stock.
Add ground pepper.
Add 2 cans of green peas. ( I used Senorita Gisantes)
Cover and cook for another 10 minutes.
Uncover and add 1 pound of pork liver. Chopped. (make sure you wash it well)
Add 3 medium size russet potatoes, peeled and diced.
Cover and cook for 2 minutes.
Add 1 carrot, peeled and diced.
Cover and cook for 5 minutes.
Uncover and taste. Adjust.
Cover and cook for another 5 minutes.
Add cornstarch slurry (dissolving 1 tbsp cornstarch with 1/2 cup water)
Add 1 large red bell pepper, seeded and diced.
Add 1 cup raisins.
Add 1 1/2 cups olives.
Cover, adjust heat to medium and cook for 2 minutes.
Serve.