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| Photo credit to Tender Juicy Hotdog. |
MENUDO
INGREDIENTS:
•1/2 kilo pork (cut into small chunks)
•1/4 kilo pork liver (cut into small cubes)
•5 pieces chorizo Bilbao (also cut in small pieces)
•4 potatoes (peeled, cut in small cubes, fried)
•1 green and 1 red bell pepper (diced)
•1 cup chickpeas
•1/4 cup raisins
•1/2 teaspoon paprika
•1 cup pork or chicken stock
•2 teaspoons of patis (fish sauce)
•3 tablespoons oil
•1 tablespoon atsuete oil (optional)
•3 tomatoes (diced)
•1 small head of garlic (minced)
•1 medium size onion (diced)
INSTRUCTIONS:
•In a pan or wok, heat cooking oil and atsuete oil.
•Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
•Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
•Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
•Salt and pepper to taste.
