Anyway, I had some chicken liver to use up and thought of using it in menudo. It was a great addition. The taste wasn't as strong as pork liver but it will do. This recipe is how menudo is cooked in my mother's family, rich and a bit sweetish with the addition of the cheese and raisins. They are actually optional but you should at least try it with them.
500 g pork - cut into 1/2-inch cubes
125 g chicken or pork liver - cut into 1/2-inch cubes
1 Tbsp oil
1/2 Tbsp minced garlic
1 medium onion - chopped
500 g passata (tomato sauce)
1 small red bell pepper - deseeded and cubed
2 Tbsp soy sauce
salt and pepper (to taste)
1 1/2 cup diced potatoes
1/2 cup diced carrots (optional)
1/2 cup frozen peas
1/3 cup raisins
1/3 cup grated cheddar cheese (optional)
- Heat oil in a saucepan or pot. Saute garlic and onion in low-medium heat until onion is soft and translucent.
- Stir in pork, cook for a minute. Add soy sauce, stir and cook for another minute.
- Add the passata, bell pepper, salt and pepper to taste.
- Bring to boil and then bring down the heat to low. Simmer until pork is almost cooked - about 40 minutes. If it's drying up too much add hot water a little at a time.
- Mix in the liver, potatoes, and carrots (if using). Turn up heat and cook until potatoes are almost cooked about 5 minutes.
- Add peas and raisins, cook for 2-3 minutes or until peas and potatoes are thoroughly cooked.
- [Optional] Add cheese, stir and remove from heat. Serve warm.