Derived from the word menudencias, meaning small entrails, the menudo was originally made with various internal organs cubed then sauteed with some potatoes, tomatoes and liver.

1/4 cup oil

1 tablespoon atsuete (annatto) seeds

3 cloves garlic, crushed

1 medium onion, chopped

1 large tomato, chopped

1/2 kilo lean pork, cubed

1/4 kilo liver, cubed

1 medium-size red bell pepper, cubed

1/2 teaspoon paprika

1 cup water

2 medium-size potatoes, cubed and fried

1 small can green peas

1/4 cup raisins

salt and pepper, to taste

2 tablespoons grated cheese (optional)

1.  Heat oil in a pan and cook atsuete until color is extracted.

2.  Remove seeds then saute garlic, onions and tomatoes. Stir in pork and cook until brown. Blend in liver, chorizo, pepper, paprika and water. Let boil then simmer until pork is almost tender.

3.  Add potatoes, green peas, raisins and seasonings. Cook until tender then add the grated cheese. Cook until cheese melts.