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Time needed: 50 minutes.
Makes: 4 servings
4 tablespoons vegetable oil
2 pieces medium potato, diced
2 pieces medium carrots, diced
½ kilo pork shoulder, menudo cut
100g pork liver, cut into very small pieces
6 pieces garlic cloves, minced
1 piece medium red onion, chopped
2 pieces hotdog, sliced into thick diagonals
2 pieces bay leaf
4 tablespoons HUNT’S Tomato Paste
2 packs Hunts Tomato Sauce 250ml
2 tablespoons soy sauce
1 cup water/pork broth
½ cup raisins (OPTIONAL)
1 piece red bell pepper, cut into medium dice
1 piece green bell pepper, cut into medium dice
1 tablespoon sugar
Seasoning granules, to taste
Ground black pepper, to taste
Season pork generously with seasoning granules and massage well. Set aside to let the flavors seep throughout the meat.
In a pan over medium heat, fry the potatoes and carrots in oil until a nice crust forms. Remove from pan.
In the same pan, brown the pork and pork liver in oil over medium-high heat. Season with pepper. Remove from pan.
In the same pan saute the onion, garlic, and bay leaf. Return the meats to the pan. Add HUNT’S Tomato paste and cook for a few minutes. for about 5 minutes.
Mix in the HUNT’S Tomato Sauce, water/pork broth, and soy sauce. Mix well. Bring to a boil, cover, and simmer for 30 minutes until the sauce turns bright red.
Add in the potatoes, carrots, raisins (OPTIONAL), hot dogs, and sugar. Taste and adjust seasoning with seasoning granules and pepper as needed. Simmer for another 10 minutes and serve.