No party is complete without Pork Menudo! Chock-full of tender pork, garbanzo beans, vegetables, and raisins in a thick tomato sauce, this classic Filipino stew is hearty and tasty and will easily feed a large crowd.
When I was planning the old recipes I would update and new ones I would make for our Christmas recipe countdown, pork menudo was on the top of my list. Because what Filipino celebration, whether birthday, fiesta, or holiday, is without this classic pork stew?
- It's quick and easy to make and cooks in one pan.
- The ingredients are relatively inexpensive, and the recipe can be easily doubled or tripled to feed a large crowd.
- Generously studded with colorful vegetables and raisins, it's a festive addition to any party.
- It's hearty, full-flavored, and perfect with steamed rice!
In the U.S., menudo usually refers to a spicy Mexican soup made with chunks of tripe in a chili-infused broth.
However, the recipe here is the Filipino version, a colorful stew of pork or chicken, liver, potatoes, carrots, bell peppers, garbanzo beans, and raisins in rich tomato gravy. A popular dish for family dinners and special occasions, it's usually enjoyed with steamed rice and occasionally with pandesal.
Cooking tips
- Cut the ingredients in uniform sizes to ensure even cooking.
- I use fresh tomatoes instead of canned tomato sauce and deepen the color with atsuete (annatto) seeds. If you prefer a thicker sauce, omit the atsuete and stir in a tablespoon of tomato paste.
- Hotdogs or Vienna sausages are a good way to extend servings. If you'd like to add them, cut 2 or 3 pieces diagonally into 1-inch cubes, briefly pan-fry until lightly browned, and add to the stew during the last 5 to 7 minutes of cook time.
- Do not overcook the liver as it will turn tough and hard to chew. Add during the last 5 to 7 minutes of cook time. Please note that the liver helps thicken the sauce and if omitting, mash a few pieces of the potatoes to thicken the sauce.
How to serve and store
- Pork menudo is hearty and tasty as a main dish with steamed rice for lunch or dinner.
- It also makes a great sandwich filling for pandesal or sliced bread to enjoy as a midday snack or meal on the go.
- For leftovers, allow to cool completely and transfer to an airtight container. Keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat, place in a saucepan and warm over low heat to an internal temperature of 165 F. Or microwave at 2 to 3-minute intervals until heated through.
Want variety? Try my chicken version made extra special with pineapple juice!
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
- ยฝ pound beef liver, cut into 1-inch cubes
- 1 can (16 ounces) garbanzo beans, drained well
- ยฝ green bell pepper, cored, seeded and cut into 1-inch cubes
- ยฝ red bell pepper, cored, seeded and cut into 1-inch cubes
- ยผ cup raisins
- salt and pepper to taste
Instructions
- 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.
- Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add tomatoes and cook, mashing occasionally with the back of a spoon, until softened and release juices.
- Add water and bring to boil. Lower heat, cover, and cook for about 30 to 35 minutes or until pork is tender.
- Add potatoes and carrots. Continue to simmer for around 4 to 5 minutes or until almost tender.
- Add liver, bell peppers, garbanzo beans, and raisins. Stir to distribute.
- Cook for another 5 to 7 minutes or until liver is cooked through and sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cut the ingredients in uniform sizes to ensure even cooking.
- Do not overcook the liver, as it will turn tough to chew. Add during the last 5 to 7 minutes of cook time. Please note that the liver helps thicken the sauce; if omitting, mash a few pieces of the potatoes to thicken the sauce.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Liza jamera says
Thank you for your recipe am learning to cook
Carla Palabasan says
salamat sobra! now ko lang na perfect ang menudo
Marissa Lozano says
How much will be the cost or total amount of ingredients in making pirk menudo thank you
rose says
hi, do you have ingredients for 1 tray menudo?
Ray Romero MD says
Great recipe thanks
Gie Rey says
Tried this but skipped the Annato seeds, patis and liver. I wanted to add liver spread instead but realized didnโt have one so I added Vienna sausage. Turned out very well!! Just had to add tomato paste to thicken the sauce a bit more but recipe was perfect in itself. Thanks for sharing! Will try your other recipes! ๐
rianne says
I chopped the rasins so the ones who will eat it will not pick it out ๐ .. I think it made my dish a little sour
Sally Cataulin says
Can I skip the liver when I'm making minudo ,my kids don't like liver.
Lalaine Manalo says
Yes, you skip the liver. However, it helps to thicken the sauce so you might need to simmer the dish a little longer to reduce and thicken.
Emily says
How can you avoid the liver becoming chewy in the menudo
Lalaine Manalo says
The liver becomes tough and chewy when it's overcooked.
Mac Mariano says
I'm having trouble. I couldn't find annatto seeds anywhere and I want to substitute it with tomato sauce. When do I add the sauce?
Lalaine says
You can omit the atsuete, it's only added to deepen color. ๐
Andy Ackerman says
I'm a Single dad and I have 3 kids they are all picky eaters but because of your awesome recipes they are now enjoying everything I serve them thank you
Lalaine Manalo says
Hi Andy! I appreciate your comment. Our kids really are our bosses in the kitchen ๐
Carim says
Thank you for the recipe of
Menudo. My husbandโs favorite, aside from other good foods. His dr told him he has high potassium and tomatoe is one of Dont eat food for him. Is there any other ingredients that I can use aside feom tomatoe? Not a good question bec without tomatoe it is no longer menudo. I just tried ๐ thank you. God bless
Lalaine says
HI Carim,
You can try this Igado https://www.kawalingpinoy.com/igado/, it's kind of like pork menudo but without the tomatoes ๐
Leticia says
Love your recipes.im kinda homebound recovering from the hospital . I'd like to make Menudo but all I have is tomotoes ,, carrots for veg, & I don't eat liver so is it okey if my ingredients are lacking like the bell pepper &garbanzoz?
Thanks much
Lalaine Manalo says
Hi Leticia! It would be fine. I'm sure it will still taste great.
baloc says
I am not into patis Enough for me the salt, black nd white pepper, msg, sugar,lemon and soy sauce for marination, a teaspoon of vinegar para d madaling mapanis kc mas sumasarap and menudo habang tumatagal and i add some cheese on it too para more creamy ang sauce, pwede na rin palaman sa tinapay kaya ang cutting q sa ingredients ay almost half inch lang
Maribeth says
Hi! I just love your site. Can you please post a recipe for Empanada? Thank you.
Lalaine says
Hi Maribeth
Thank you so much for your kind words. I am glad you are finding the site of good use.
You read my mind! I am actually posting an empanada recipe tomorrow! Hope you check it out. Thanks.
Evelyn Cortez Gonzales says
Hi, Lalaine,
AT 66, if there's one good thing about being #LockdownedSenior is the chance to indulge in healthy cooking for me & my husband. I must say, following your recipes ease the burden from cooking. Your cook-friendly recipes are so easy to follow and produce best results. Cooking's like a breath of fresh air in these uncertain times! Thank you from the heart! Wishing you more success. I continue to be your ardent follower!
Lalaine Manalo says
Thank you so much, Evelyn. I'm glad the recipes have been helpful. Happy cooking!