Pork Menudo (Dairy & Nut-Free)

Ingredients

• about 680 g Pork shoulder
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Tomato sauce
• 2 tbsp Soy sauce
• 2 tbsp Dairy-free margarine
• 1 medium Onion
• 3 cloves Garlic
• 1/2 medium Green bell pepper
• 1 cup Chicken broth
• 1/4 cup Raisins
• 1/2 cup Hotdogs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Pork shoulder into 2.54 cm cubes.
2. 2Peel and cut the 2 medium Potatoes into 2.54 cm cubes. Peel and cut the 2 medium Carrots into 1.27 cm thick rounds. Finely chop the 1 medium Onion and mince the 3 cloves Garlic. Cut the 1/2 medium Green bell pepper into 1.27 cm pieces. Slice the 1/2 cup Hotdogs into 1.27 cm thick rounds.
3. 3Heat the 2 tbsp Dairy-free margarine in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C. Add the chopped 1 medium Onion and minced 3 cloves Garlic and cook, stirring occasionally, until softened and fragrant, about 3-5 minutes.
4. 4Add the about 680 g Pork shoulder cubes to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. The pork should have a nice brown crust.
5. 5Stir in the 1 cup Tomato sauce, 2 tbsp Soy sauce, and 1 cup Chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes. The pork should be starting to soften.
6. 6Add the cubed 2 medium Potatoes, sliced 2 medium Carrots, sliced 1/2 cup Hotdogs, and chopped 1/2 medium Green bell pepper to the pot. Stir everything together, cover, and continue to cook on low heat for another 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
7. 7Stir in the 1/4 cup Raisins just before serving. The menudo is ready when the vegetables are tender and the sauce has thickened slightly.

Substitutions

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