Filipino Menudo Pork and Liver Stew

The Filipino Menudo Pork and Liver Stew Recipe 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

Prep Time: 25 Minutes, Cook Time: 50 Minutes, Serve: 10

1 onion, diced
1 (1.5 ounce) box raisins
1 (15.5 ounce) can garbanzo beans, drained
1/2 pound pork liver
2 tomatoes, diced
2 potatoes, diced
2 cloves garlic, minced
2 1/4 boneless pork chops
3 tablespoons olive oil
salt and pepper to taste

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.

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.

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.

Filipino Menudo Pork and Liver Stew
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