Menudo Gitano with a Twist

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) chicken thighs, boneless and skinless, cubed 500g (1.1 lb) chicken thighs, boneless and skinless, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 carrots, diced 2 carrots, diced
• 1 cup green peas 1 cup green peas
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the pork shoulder and chicken thighs. Add the smoked paprika, ground cumin, dried oregano, and a pinch of salt and pepper. Mix well to ensure the meats are evenly coated. Allow the meats to marinate for at least 30 minutes.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
3. 3.
   Add the marinated meats to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced red bell pepper, carrots, green peas, and tomatoes. Cook for a few minutes until the vegetables begin to soften.
5. 5.
   Add the tomato paste and stir well to incorporate it into the mixture.
6. 6.
   Pour in the chicken broth and add the bay leaf. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meats are tender and the flavors have melded together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Menudo Gitano hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with some marbling as it will add flavor and tenderness to the stew.
• Chicken thighs — Using boneless and skinless chicken thighs ensures that the meat remains juicy and tender throughout the cooking process.
• Smoked paprika — Opt for a high-quality smoked paprika to achieve the desired smoky flavor in the stew.
• Dried oregano — Crush the dried oregano between your palms before adding it to the stew to release its aromatic oils.
• Fresh parsley — Chop the fresh parsley just before garnishing the stew to preserve its vibrant color and fresh taste.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or a diced chili pepper to the stew.
• Serve the Menudo Gitano with crusty bread or over a bed of fluffy white rice to soak up the delicious broth.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.

Serving advice

Serve the Menudo Gitano in deep bowls, allowing the rich broth to surround the tender meats and colorful vegetables. Garnish each serving with a sprinkle of fresh parsley for a pop of freshness and added visual appeal. Accompany the stew with a side of crusty bread or fluffy rice to complete the meal.

Presentation advice

To enhance the presentation of the Menudo Gitano, ensure that the meats and vegetables are evenly distributed in each serving. The vibrant colors of the vegetables should be visible, creating an appetizing visual contrast against the rich brown broth. Garnish the stew with a generous sprinkle of fresh parsley to add a touch of green and freshness.