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Filipino Menudo (Pork and Liver Stew)

lola

"This rich pork dish is usually prepared on special occasions or when expecting company."
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Ingredients

1 h 35 m servings 194 cals
Original recipe yields 10 servings

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Directions

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  1. Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces.
  2. Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.
  3. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.

Nutrition Facts


Per Serving: 194 calories; 6.8 g fat; 24.7 g carbohydrates; 9.5 g protein; 44 mg cholesterol; 164 mg sodium. Full nutrition

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Reviews

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Easy to prepare for daily meals or make it special by including bits of pepperoni lyoner, chopped chorrizo de bilbao, a can of liver spread, 3/4cup grated edam cheese and 3 red peppers. Yummy!!!