Pork Menudo with Potatoes and Carrots

Ingredients

• 2 lbs Pork shoulder
• 2 large Potatoes
• 3 medium Carrots
• 1 15oz can Tomato sauce
• 1 15oz can Diced tomatoes
• 1 large Onion
• 4 cloves Garlic
• 1/4 cup Soy sauce alternative (coconut aminos or tamari)
• 1 cup Green peas
• 1/2 cup Raisins
• 1 leaf Bay leaf
• 2 cups Chicken broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Prepare your ingredients: Cut the 2 lbs of pork shoulder into 1-inch cubes. Dice the 2 large potatoes and 3 medium carrots into pieces about the same size as the pork cubes. Chop the 1 large onion and mince the 4 cloves of garlic.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp of olive oil over medium-high heat, about 400°F (200°C). Brown the 2 lbs of pork shoulder cubes in batches until golden brown on all sides, about 3-5 minutes per batch. Remove the browned pork from the pot and set it aside on a plate.
3. 3Add the chopped 1 large onion to the same pot and cook over medium heat, about 300°F (150°C), until softened, about 5 minutes. Add the minced 4 cloves of garlic and cook for 1 minute more until fragrant, being careful not to burn it. Pour in the 1 15oz can of tomato sauce and the 1 15oz can of diced tomatoes. Stir everything together and cook for 5 minutes, allowing the flavors to meld.
4. 4Return the browned 2 lbs of pork shoulder to the pot. Add the 1/4 cup of soy sauce alternative, the 1 bay leaf, and the 2 cups of chicken broth. Stir to combine. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, or until the pork is tender when pierced with a fork.
5. 5Add the diced 2 large potatoes and 3 medium carrots to the pot. Stir them into the sauce, cover the pot again, and continue to cook for another 15-20 minutes, or until the potatoes and carrots are fork-tender.
6. 6Stir in the 1 cup of green peas and the 1/2 cup of raisins. Let the stew simmer uncovered for 5 more minutes, allowing the peas to heat through and the raisins to soften slightly. Remove and discard the 1 bay leaf. Season the stew with the 1 tsp of salt and 1/2 tsp of black pepper to your preference.
7. 7Serve the Pork Menudo hot, ideally with rice.

Substitutions

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