Ease : 1

Cost : 1

Spicy :

People : 6

Baking : 40 Minutes

Ingredients :

• 500 g of pork
• 2 teaspoon of annatto seeds
• 1 spoon of oil
• 1 spoon of crushed garlic
• 1 onion, finely chopped
• 2 sliced ​​tomatoes
• 3 potatoes, diced
• 250 g of pork liver
• 2 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1 cup of meat broth
• 1 lemon

Preparation :

Cut the pork into small cubes of 5×5 cm.

Cook the annatto seeds over low heat for 1 minute then remove.

Fry the garlic and onion in oil, add the tomatoes and cook until they fall into a puree. Add pork, cover and bring to boil. Simmer until tender.

Add potatoes and broth if there is not enough liquid in the pan.

Cut the liver into thin strips. Put it in the pan when the potatoes are cooked. Add salt and pepper and return to the boil.

Serve hot with lemon slices.

Tips : You can add chilli powder and add a chorizo. The Filipino menudo will usually contain tripe although variations include chickpeas, red peppers and dry grapes.

Anecdotes : This soup is originally from Mexico is this a traditional dish. Often regarded as a cure for a hangover, and is traditionally served on special occasions or with family. This dish has to be exported during the Spanish conquest in the 16th 17th century.