It’s no wonder menudo is a staple at potlucks, fiestas, and your favorite karinderya. She's That Girl for many reasons: minimal prep, no fancy techniques, and easily available ingredients. The result? A hearty ulam with rich, velvety tomato sauce flavorful enough to be enjoyed on its own with steaming white rice.
Menudo is a Spanish word that means “finely chopped.” True to its name, the dish is traditionally made with small pieces of meat and vegetables. But we argue it gets even better with larger cuts.
With smaller pieces, it can be hard to appreciate the unique flavors of each ingredient, and when everything simmers in tomato sauce, the overall texture can turn a little too soft.
Using bigger chunks fixes this—the textures become more satisfying, and the flavors of the meat and veggies shine through more clearly. It’s a heartier, more flavorful version of a well-loved classic.
If you’ve only ever had menudo with small cuts, this is your sign to try something new. If you already love menudo, we’re pretty sure you’ll love this version even more.
No hotdog? No problem!
This version of menudo doesn’t include hotdogs (controversial, we know) but consider this a base recipe and add whatever you like. Hotdog slices, raisins, and peas are popular choices.
Liver spread = rich, complex flavor
We know liver isn’t everybody’s cup of tea, but don’t be too quick to discard the liver spread in this recipe! The liver spread adds a deep, meaty flavor that incorporates into the sauce, upgrading this menudo from your regular tomato-based stew.
Ingredients
Ingredients
- 3 tbsp neutral oil
- ½ cup minced onions
- 2 tbsp minced garlic
- 500g thick pork belly, sliced into chunks
- 2 tbsp liver spread
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 1 cup water
- 1 cup diced carrots, in medium chunks
- 1 cup diced potatoes, in medium chunks
- 1 cup diced bell pepper, in medium chunks
- salt and pepper, to taste
Cook aromatics and pork: Heat neutral oil in a large saucepan over medium heat. Sauté onions and garlic until translucent and aromatic, about 5 minutes. Add pork and cook until lightly browned on all sides.
Add liver spread: Mix in liver spread and continue cooking until lightly browned and the raw odor cooks off.
Toast tomato paste: Add tomato paste and continue cooking until it darkens to a brick red and the acidic smell cooks off, stirring frequently to prevent burning.
Simmer: Pour in tomato sauce and water and mix well until combined, scraping the bottom of the pan to loosen the fond. Bring to a simmer and cover. Continue simmering until pork has cooked through and softened, about 20 minutes. If necessary, add a splash of water at a time and mix to prevent from drying out and burning.
Add vegetables: Add carrots and potatoes. Continue simmering until roughly 80% done or until soft but not all the way through, about 10-15 minutes. Add bell peppers and continue cooking until cooked through, about 5 minutes. Season to taste with salt and pepper.
Serve: Transfer to a dish and serve warm with white rice.
