These days, as always, my ingredients are incomplete for a really nice menudo. But before we go into details, let me highlight that this recipe isn’t the famous Mexican dish but our native dish – spanish w/ asian fusion. I would say I know how to cook this dish by heart – a recipe from my dad. As a teenager, I used to cook this dish when we have this small cafeteria back home.

By the way, this was lunch last sunday.

Ingredients:
500 g. of pork
1 tbsp. of finely minced garlic
1 onion, finely chopped
2 tomatoes, coarsely chopped
1/4 c. of tomato paste
1 c. of chicken broth
2 pcs. potatoes, peeled and cut into small cubes
1 bay leaf
salt and pepper

My missing ingredients:
1 red bell bell pepper, diced
˝ cup of raisins
2 slices of pork liver

Place the pork in a casserole and cover with water. Add some salt & bring to a boil (always take off the light grey stuff as it rises). Continue boiling the pork until the fat comes out. Put aside some pork broth & continue cooking until it dries up & the pork gets brownish. Then, sauté the garlic until golden brown. Add the chopped onions, tomatoes & potatoes. Pour in the broth. Season w/ salt & pepper. When u think the potatoes are almost cooked, add the bell peppers, raisins & bay leaf. Bring to a boil, cover and simmer for 10 to 15 minutes or until the potatoes are tender. When the sauce is thick, add the pork liver & simmer for another 5 minutes. Another ingredient that u may add is garbanzos.


Food for your thoughts:
"I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting." - Andy Rooney

Tags: menudo.

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Mmm, looks yummy. :) — voice220, 17/06/2005 15:10

it is yummy... :) — iska, 17/06/2005 15:15