Pork Menudo

Ingredients

• 2 tablespoons canola oil
• 1 teaspoon annatto seeds
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 6 large tomatoes, chopped
• 1 tablespoon fish sauce
• 2 cups water
• 3 medium potato, peeled and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1-inch cubes
• 1/2 pound beef liver, cut into 1-inch cubes
• 1 can (16 ounces) garbanzo beans, drained well
• 1/2 green bell pepper, cored, seeded and cut into 1-inch cubes
• 1/2 red bell pepper, cored, seeded and cut into 1-inch cubes
• 1/4 cup raisins
• salt and pepper to taste

Steps

1. 1

   In a pot over medium heat, heat oil. Add annatto seeds and cook, stirring regularly, until the oil is infused with color. With a slotted spoon, remove and discard seeds.

2. 2

   Add onions and garlic and cook until softened.

3. 3

   Add pork and cook until lightly browned.

4. 4

   Add fish sauce and cook for about 1 minute.

5. 5

   Add tomatoes and cook, mashing occasionally with the back of a spoon, until softened and release juices.

6. 6

   Add water and bring to boil. Lower heat, cover, and cook for about 30 to 35 minutes or until pork is tender.

7. 7

   Add potatoes and carrots. Continue to simmer for around 4 to 5 minutes or until almost tender.

8. 8

   Add liver, bell peppers, garbanzo beans, and raisins. Stir to distribute.

9. 9

   Cook for another 5 to 7 minutes or until liver is cooked through and sauce is thickened.

10. 10

    Season with salt and pepper to taste. Serve hot.