Pork and Chicken Menudo. I have received a lot of queries if we could use chicken instead of pork for our menudo. Of course the answer is definitely yes. I have always thought that I have already posted a Chicken Menudo version, but unfortunately I have not yet. For those who are looking for the recipe just hold on I will be doing one soon.
Today I am sharing my version of Pork and Chicken Menudo. For the chicken ingredient I used chicken thighs and chicken liver. Fort the pork and chicken ratio I have used 1:1, 1/2 kilo pork and 1/2 kilo chicken thighs, and 1/4 kilo pork liver and 1/4 kilo chicken liver. All the other ingredients are the same with the usual Pork Menudo, in fact if you have your own special menudo recipe you can use it, just substitute some of the pork with chicken. It may not be the same pork and chicken ratio as my Pork and Chicken Menudo, use whatever ratio you want. You can also omit the chicken liver ingredient if you do not like chicken livers.
You may also want to check my other menudo recipes should you are interested on our other versions of menudo. Just click the link list to see the recipe.
Now here is the recipe of our Pork and Chicken Menudo.
1/2 kilo pork, cut into small cubes
1/2 kilo chicken thighs, cut into small cubes
1/4 kilo pork liver, cut into small cubes, rinse with water, drain
1/4 kilo chicken liver, cut into small cubes,
2 medium size red/green bell pepper, trimmed, de-seeded, cut into squares
2 medium size potato, peeled, cut into small cubes
1 large size carrot, peeled, cut into small cubes
1/2 cup green peas, pre-cooked
1/2 cup chickpeas, pre-cooked
1 medium size onion, chopped
1/2 head garlic, chopped
3-5 pcs. bay leaf
1 tbsp cracked peppercorns
1/4 cup fish sauce
1/4 cup soy sauce
1 cup tomato sauce
1/2 cup raisin
In a medium size sauce pan or wok sauté garlic and onion until fragrant, Add in the pork and stir cook for 3 to 5 minutes. Add in the chicken and continue to stir cook for another 3 to 5 minutes. Add in the fish sauce, soy sauce, tomato sauce, peppercorns and bay leaf stir cook for another 2 to 3 minutes. Add 1 to 2 cups of water bring to a boil and simmer for 10 to 15 minutes or until the pork and chicken are tender. Add in the potatoes and carrots, continue to cook for 3 to 5 minutes. Add in the pork and chicken liver, and raisins continue to cook for 3 to 5 minutes or until the potatoes and liver are cooked and most of the liquid has evaporated. Add in the green peas, chickpeas and bell pepper and cook for another 1 to 2 minutes, correct saltines if required. Continue to cook for another 1 to 2 minutes or until the liquid has turned into an oily sauce. Serve hot with a lot of rice.