Hello guys, I'm back. I've been craving pork menudo for quite awhile now. So, I searched on the net how to make one and found this. Hope you enjoy.

Reasons why you should cook this delicious dish

• It’s quick and easy to make and cooks in one pan.

• The ingredients are relatively inexpensive and one batch can easily feed a large crowd.

• Generously studded with colorful vegetables and raisins, it’s a festive addition to any party.

• It’s hearty, full-flavored, and perfect with steamed rice!

Ingredients

• 2 tablespoons canola oil2 tablespoons canola oil

• 1 teaspoon annatto seeds1 teaspoon annatto seeds

• 1 small onion, peeled and chopped1 small onion, peeled and chopped

• 2 cloves garlic, peeled and minced2 cloves garlic, peeled and minced

• 2 pounds boneless pork shoulder, cut into 1-inch cubes2 pounds boneless pork shoulder, cut into 1-inch cubes

• 6 large tomatoes, chopped6 large tomatoes, chopped

• 1 tablespoon fish sauce1 tablespoon fish sauce

• 2 cups water2 cups water

• 3 medium potato, peeled and cut into 1-inch cubes3 medium potato, peeled and cut into 1-inch cubes

• 2 large carrots, peeled and cut into 1-inch cubes2 large carrots, peeled and cut into 1-inch cubes

• 1/2 pound beef liver, cut into 1-inch cubes1/2 pound beef liver, cut into 1-inch cubes

• 1 can (16 ounces) garbanzo beans, drained well1 can (16 ounces) garbanzo beans, drained well

• 1/2 green bell pepper, cored, seeded and cut into 1-inch cubes1/2 green bell pepper, cored, seeded and cut into 1-inch cubes

• 1/2 red bell pepper, cored, seeded and cut into 1-inch cubes1/2 red bell pepper, cored, seeded and cut into 1-inch cubes

• 1/4 cup raisins1/4 cup raisins

• salt and pepper to tastesalt and pepper to taste

How to serve

• Serve with steamed rice for lunch or dinner. It also makes a great sandwich filling for pandesal or sliced bread to enjoy as a midday snack or meal on the go.

• To store for future meals, allow to cool completely and transfer to airtight containers or resealable bags. Keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.

• To reheat, place in a saucepan and warm over low heat to an internal temperature of 165 F. Or microwave at 2 to 3-minute intervals until heated through.