Hearty Pork Menudo with Chorizo: A Flavorful Filipino Classic

Filipino cuisine is known for its rich, comforting dishes, and Pork Menudo with Chorizo is one that truly stands out. This stew combines tender pork, smoky chorizo, and a colorful medley of vegetables simmered in a flavorful tomato sauce. It’s a dish that brings the warmth of home to every bite — whether served during family gatherings or as a weekday meal. I particularly enjoy how the addition of chorizo enhances the dish with a deeper, savory richness and a hint of spice. It’s a comforting meal best served with steamed rice, perfect for soaking up all that delicious sauce. I once tried swapping the regular chorizo for a spicy variant, and it gave the stew an exciting kick without overpowering the traditional taste.

Why You’ll Love This Recipe

This Pork Menudo with Chorizo recipe is the ultimate comfort food — filling, colorful, and packed with flavor. The combination of pork, liver, vegetables, and chorizo creates a hearty, savory dish that appeals to everyone at the table. It’s easy enough for a weeknight dinner yet special enough for celebrations. The ingredients are simple and affordable, and you can easily adjust the spice or richness to your liking.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pork shoulder – This cut provides the right balance of fat and tenderness, making the stew rich and flavorful.

Chorizo de Bilbao – Adds smoky, garlicky notes that elevate the dish’s overall depth. The chorizo also imparts a vibrant color to the sauce.

Pork liver – Offers a slightly earthy taste that complements the tomato sauce beautifully. If you prefer a milder flavor, reduce the amount or omit it.

Tomato sauce – Forms the flavorful base of the dish, giving it that rich red hue and slightly tangy taste.

Potatoes and carrots – These add body and sweetness to the stew, balancing the savory notes.

Red and green bell peppers – Bring color, texture, and a fresh aroma that brightens the dish.

Garlic and onion – A classic flavor foundation in Filipino cooking that adds depth and fragrance.

Soy sauce and calamansi juice – Work together as a marinade for the pork, adding umami and brightness. Lemon juice works well as a substitute if calamansi isn’t available.

Bay leaves – Provide an aromatic undertone that enhances the stew’s comforting flavor.

Green peas – A touch of sweetness and color that makes the dish look vibrant.

Cooking oil – Essential for sautéing and sealing in flavor before simmering the stew.

Directions

1. Marinate the pork in soy sauce and calamansi juice for at least 30 minutes. This step helps tenderize the meat and infuses it with flavor.
2. In a large pot, heat oil and sauté garlic and onion until fragrant and translucent.
3. Add the chorizo slices and cook until they release their oils and become slightly crisp.
4. Add the marinated pork and cook until lightly browned on all sides.
5. Stir in the tomato sauce and bay leaves, then pour in enough water to cover the meat. Simmer until the pork is tender.
6. Add the carrots, potatoes, and pork liver, then cook until the vegetables are soft and the liver is fully cooked.
7. Stir in the bell peppers and green peas, and let simmer for a few more minutes until everything melds together.
8. Season with salt and pepper to taste, then serve hot with steamed rice.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 4–6 people generously.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: About 1 hour and 5 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pot over medium heat until the sauce simmers. You can also microwave individual portions. For longer storage, freeze for up to 2 months — just thaw overnight before reheating.

Variations and Customizations

Spicy Menudo

Add chopped chili or use spicy chorizo for an extra punch of heat.

Chicken Menudo

Replace pork with chicken thighs for a lighter yet equally tasty version.

Menudo without Liver

If you’re not a fan of liver, simply skip it — the dish remains flavorful thanks to the chorizo and tomato sauce.

Sweet-Style Menudo

Add a bit of sugar or banana ketchup for a sweeter profile popular in some Filipino households.

Vegetable-Loaded Menudo

Increase the vegetables like green beans or zucchini for a healthier, fiber-rich version.

Creamy Menudo

Add a splash of evaporated milk at the end for a creamy texture and milder taste.

Festive Menudo

Include raisins and diced hotdogs for a party-ready dish often seen during celebrations.

Low-Sodium Option

Use low-sodium soy sauce and limit salt for a heart-healthier alternative.

Slow-Cooked Menudo

Simmer on low heat for 2–3 hours or use a slow cooker for ultra-tender pork.

Menudo with Pineapple

Add pineapple tidbits for a sweet-and-savory twist that balances the tomato base beautifully.

FAQs

1. Can I use pork belly instead of pork shoulder?

Yes, pork belly works too but will yield a fattier and richer dish.

2. What can I use instead of chorizo de Bilbao?

You can substitute Spanish chorizo or even local longganisa for a different flavor profile.

3. How do I prevent the liver from becoming tough?

Add it toward the end of cooking and avoid overcooking.

4. Can I make this ahead of time?

Yes, menudo tastes even better the next day as the flavors meld together.

5. Is this dish spicy?

Traditionally, it’s not spicy, but you can adjust the heat to your preference.

6. Can I cook it without tomato sauce?

You can use fresh tomatoes or tomato paste diluted in water as an alternative.

7. What side dishes go well with Pork Menudo?

It pairs perfectly with steamed rice, garlic fried rice, or even bread rolls.

8. How long does it take to tenderize the pork?

Usually about 30–40 minutes of simmering on low heat.

9. Can I freeze Pork Menudo?

Yes, it freezes well for up to two months. Just reheat gently before serving.

10. How do I thicken the sauce?

Let it simmer uncovered until reduced, or mash some of the potatoes to thicken naturally.

Conclusion

Pork Menudo with Chorizo is a dish that brings comfort and nostalgia to every Filipino table. It’s hearty, flavorful, and versatile enough to suit various preferences. Whether you’re preparing it for a special occasion or a casual family dinner, this classic recipe never fails to impress. The balance of savory pork, smoky chorizo, and vibrant vegetables creates a satisfying, all-in-one meal that’s both traditional and timeless. Once you’ve made it at home, it’s bound to become one of your favorite go-to stews.

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