Menudo with Raisins and Green Peas

Ingredients

2 lbs. pork, cubed

1/4 lb. pig’s liver, cubed

4 hotdogs, sliced diagonally

2 medium baking potatoes, peeled and cubed

2 medium carrots, peeled and cubed

1 medium yellow onion, chopped

2 teaspoons minced garlic

1 teaspoon minced ginger

1/2 cup raisins

3/4 cups frozen green peas

3 pieces dried bay leaves

15 oz. tomato sauce

16 ounces beef broth or 2 cups beef stock

3 tablespoons cooking oil

Salt and pepper to taste

Cooking Procedure

Heat the cooking oil in a wide cooking pot.

Saute the hotdogs for 1 minute. Transfer the hotdogs in a plate while leaving the remaining cooking oil.

On the same cooking pot, add-in the ginger. Saute for 30 seconds to a minute.

Put-in the liver. Continue to saute for 2 minutes. Transfer to a plate while leaving the remaining cooking oil in the cooking pot. Set the liver aside.

On the same cooking pot with remaining cooking oil, saute the onion and garlic until the onion becomes soft. Note: you can add more oil if there isn’t enough left.

Add-in the pork. Continue to cook until light brown.

Add the raisins, pour-in the tomato sauce and beef broth. Bring to a boil.

Add the dried bay leaves and simmer for 45 to 60 minutes or until the pork becomes tender.

Put-in the sauteed liver and hotdog. Stir.

Add the carrots and potatoes. Cover and cook for 8 minutes.

Put-in the green peas. Stir.

Add salt and pepper to taste.

Transfer to a serving plate. Serve.

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