We had to call Mom long-distance to get her recipe for this, to make sure we were doing it right. We kept her on the phone almost the entire time we were cooking, alternately gossiping about friends and asking if the stew should be that color. My sister Daphne did pretty much all of the cooking while I took pictures. Mom supervised over the phone.
Mexican menudo, it should be noted, is not at all the same thing as Filipino menudo. The Mexican version has tripe and peppers while the recipe you see here is a tomatoey pork stew.
Additionally, this recipe is what me and my family think of as menudo, but I know others call it afritada. I’m not sure what the difference is as they are both tomato-based stews, so if someone can enlighten me, please do!
6 cloves of garlic (or less, we like our stuff really garlicky)
1/2 a medium sized yellow onion
1 lb tomatoes (about 4 large roma)
1 large potato (Yukon works great)
1 bell pepper
2 lbs fatty pork
1 Tbsp soy sauce
1 bouillon cube
1 cup water
Finely chop the garlic. My sister recommends to sprinkle salt on the garlic so the knife doesn’t get all sticky.
Slice the onion and the tomatoes. My mom’s rule of thumb: one pound of tomatoes for every two pounds of pork. You can use a large can of tomatoes instead but we find those to be more tart and you will have to balance it out with a little bit of sugar. Dice up the bell pepper (take the seedy stuff out). Cut up the potato into small cubes. Slice up the pork into bite-size chunks. My sister bought what looks to be a cut of pork belly but the label wasn’t really clear.
On medium heat, in a large pot (or an awesome red Dutch oven you got for Christmas if you’re me), put in a couple of tablespoons of oil then throw in the onions and the garlic. Let them get fragrant then throw in the tomatoes too.
They’re starting the party! Stir occasionally. Juices will come out and it will get pretty watery in there. This is what we want. Juicy is good.
Once the onions and tomatoes get pretty soft, about 3 minutes, and there’s a fair amount of liquid in there, throw in the pork. Mash the bouillon cube with your fingers and sprinkle over the pork. Let the meat get to a brownish color, stirring occasionally, then pour in about a cup of water.
Let the pork get cooked most of the way (this shouldn’t take long if you cut it into little pieces, about 15 minutes). Pour in the 1 tablespoon of soy sauce and add in the diced bell pepper and potatoes. Cover and let sit for about 15-20 minutes or until both the pork and potatoes are tender. Add salt and pepper to taste. If you add in a touch of sugar to liven things up a bit, I’ll look the other way.
There a lot of optional ingredients you can add to this if you like, such as peas and carrots. You’ll want to add the carrots in along with the potato since it will take a while to get them soft, but add the peas towards the end of cooking because it won’t take long for those little guys to get done.
This dish is almost better the next day because the tomatoes… have acid… and does things… I don’t know. Science happens and then it is even tastier.
Serve with rice of course.
