- 2 ONIONS, chopped
- 2 CLOVES GARLIC, mashed
- 1 CHILI, chopped
- 200 GRAM RED LENTILS
- 4 DECILITER COCONUT MILK
- GREEN ONIONS, chopped
- 1 TSP CHILI POWDER
- 2 TBSP LIME JUICE
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- 200 GRAM PORK, cut in cubes
- 200 GRAM CHICKEN LIVERS, cut
- 400 GRAM DRIED RED BEANS, soaked overnight
- 1 ONION, chopped
- 2 RED CHILIES, chopped
- 3 POTATOES, in cubes
- 1 CAN OF CORN
- 3 LARGE CARROTS, chopped
- 2 TOMATOES, chopped
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Fry the onions, garlic
and chili for 5 minutes. Add the lentils, coconut milk, chili powder
and 9 dl water. Cook for 45 minutes. Just before serving, add lime juice
and spring onions.
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Fry the pork and the liver for 10 minutes. Add one
and a half liter water and all the other ingredients and cook for one
hour and fifteen minutes. Add salt and pepper.
Menudo is a Mexican recipe. Originally, it is made
with tripe, and that is probably the reason why it did not get incorporated
into the Tex-Mex kitchen. I was also not courageous enough and therefore
prepared with a combination of chicken liver and pork.
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