Filipino Menudo: Pork and Liver Stew

1. 1

   Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Boil the pork chops for 5 minutes, then remove and let them cool. Reserve 1 cup of broth from the pot for later. Once the chops are cool enough to handle, cut them into bite-size pieces.

2. 2

   Return the water to a boil; add the pork liver and boil until tender, 7 to 10 minutes. Drain and discard the liquid. Let the liver cool, then cut it into bite-size pieces.

3. 3

   Heat the olive oil in a large skillet over medium heat; cook and stir the onion and the garlic in the hot oil until tender, about 5 minutes. Stir in the pork chops with the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and the reserved broth; cover and cook for 10 minutes. Stir in the pork liver, garbanzo beans, raisins, and potatoes; cover and simmer until the potatoes are tender when pierced with a fork, about 10 minutes.

• Calories 139.42 kcal Moderate
• Protein 9.57 g Moderate
• Carbs 12.91 g Moderate
• Total Fat 5.46 g Moderate
• Saturated Fat 1.11 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 22.99 mg Moderate
• Sodium 363.89 mg Moderate
• Fiber 1.51 g Low Source
• Sugar 2.08 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 35.81 mg Low Source
• Iron 0.47 mg Low Source
• Potassium 354.8 mg Low Source
• Vitamin A 2.73 mcg_rae Low Source
• Vitamin C 0.29 mg Low Source
• Vitamin D 0.2 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅