Loaded with veggies and protein, this Filipino Menudo is a favorite for soup season!
I’m back with another recipe to inspire you this soup season! Today, I’m showing you how to make Filipino menudo—a bold and colorful option for when you’re looking to spice up your meals. I’m telling you guys, this might be one of the best soups I’ve made this year, and I’ve been stewing up a lot of great recipes. From hearty options like this broccoli cheddar soup to lighter, nourishing dishes like this Mexican chicken and rice soup, FFF has some of the most amazing recipes to keep you warm through the colder months.
If you’ve already seen our recipe for traditional menudo, you know the dish already has quite a rich history, blending Mexican and Spanish culinary traditions. But this version also incorporates the tangy flavors of the Philippines, making it all the more delicious! There are many different versions of menudo based on the type of broth, protein, and other ingredients you may use, and Filipino menudo is no exception.
It’s theorized that Filipino menudo was originally inspired by the flavors the Spanish brought to the Philippines during their colonization in the 16th century. While traditional menudo is typically made with tripe and guajillo chiles, Filipino menudo uses pork as the center of the dish. Just like its Mexican counterpart, Filipino menudo is a popular and comforting dish of the culture, often enjoyed at celebrations and gatherings.
Filipino menudo has a distinct flavor from the combination of Asian and Spanish influences, but trust me when I tell you that it is absolutely delicious! You can expect a savory tomato-based taste, with plenty of texture from the various veggies and meats and a subtle bit of sweetness and tanginess.
Is Filipino Menudo Healthy?
Filipino menudo is a healthy and hearty soup, and this particular version actually includes healthier substitutes for traditional ingredients! This recipe calls for pork shoulder instead of pork liver, enriching the dish with protein while being lower in cholesterol. It’s also made with good-for-you foods like bell peppers, potatoes, and carrots for plenty of nutrition.
Make Filipino Menudo As A Holiday Soup
Filipino menudo is a dish often enjoyed at celebrations, gatherings, and holidays and can be served at Thanksgiving feasts. With the holidays quickly approaching, Filipino menudo could be a great addition to your own celebrations. It even includes budget-friendly ingredients, making it perfect for potlucks and feeding large groups. Serve it with your favorite freshly baked bread or the traditional way over a bed of rice.
How to make ahead and store
After you cook your Filipino menudo, allow it to cool before transferring it to an airtight container. Afterward, let the stew chill in the refrigerator. This will allow the flavors to settle, resulting in a richer taste. Filipino menudo will last about 2-3 days in the refrigerator or 2 months in the freezer.
Serving Suggestions
Filipino menudo is often served over a bed of rice, like Adobo Rice, and you might find it accompanied by other Filipino dishes like Lumpia. You can also use this menudo as the filling to a pot pie!
For more Filipino-inspired recipes, take a look at these Filipino Empanadas, these Filipino Adobo Eggs or this Chicken Asado.
Ingredients
- 2 lbs pork shoulder cut into cubes
- 1 large potato peeled and cubed
- 1 large carrot peeled and cubed
- 1/2 cup raisins
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium onion chopped
- 4 cloves garlic minced
- 15 oz can tomato sauce
- 2 bay leaves
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine pork cubes, soy sauce, lemon juice, and a pinch of salt and pepper in a bowl. Let marinate for at least 30 minutes.
- In a large pot, heat a splash of oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add the marinated pork (reserve the marinade) and cook until browned. Pour in the tomato sauce, reserved marinade, and water. Add bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for about 45 minutes.
- Add the potatoes, carrots, and raisins to the pot. Continue to simmer for another 20 minutes or until the vegetables are tender. Add the diced bell peppers, adjust seasoning with salt and pepper, and cook for an additional 10 minutes.
- Remove from heat. Discard bay leaves before serving. Serve hot with steamed rice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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