December 11 - Daniel's Pork Menudo Dish

This version of Pork Menudo became an instant hit to my son, Daniel.

I was careful not to put so much water. The sauce is just enough to cover the dish without making it soupy.

A diversion to normal recipe is using chickpeas instead of green peas. So if your kids are not used to the taste of chickpeas yet, then feel free to use green peas.


Pork Menudo
Ingredients
1 package of pork tenderloin (about 3 lbs), cubed
1/4 cup olive oil
2 tbsp paprika
3 cloves garlic, minced
1 sweet onion, minced
4 medium sized tomato, diced
4 Spanish chorizo, thinly sliced crosswise
1 red bell pepper, diced
4 big Yukon potatoes, diced
1 can of chickpeas
1 cup raisins
salt and pepper to taste
4 tbsp grated parmesan cheese
1 cup water




Cooking Time (45 minutes)
Heat the olive oil in a large pan or wok.
Saute the garlic and onion until caramelized.
Add the tomatoes and saute until tomatoes are wilted.
Add the pork tenderloin and cook for 5 minutes.
Add the chorizos, potatoes, paprika and 1 cup of water and cook for 10 minutes.
Add the pepper, chick peas and raisins.
Add some salt and pepper to taste.
Cook for another 10 minutes.
Be careful not to make the potatoes mushy.
Add the grated parmesan cheese and cook for just 3 minutes to melt the cheese.