Menudo

I ate a lot of menudo when I was a child. It's a staple in cafeterias, carinderias, during fiestas and every household I knew, it's the second adobo in the country. They may have different ingredients but they seem to taste the same wherever you eat it. As an adult, I rarely had it, can't explain why and it's a wonder this is only the second time I made this dish.

Menudo
¼ cup extra virgin olive oil
1½ pounds pork, diced into ¼ inch pieces
1 Spanish chorizo, diced into ¼ inch pieces
4 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, diced
2 teaspoons sea salt
ground black pepper
1 large tomato, diced
1 cup water or chicken broth, or more as needed
1 large potato, diced into ¼ inch pieces
1 can green peas

• In a medium saucepan, heat olive oil, add garlic and onion, stir fry for 2 minutes. Add red bell pepper, pork and chorizo. Stir fry for 3 minutes. Add tomato, salt, black pepper and water. Bring to a boil, cover and simmer for 30 minutes. Add potatoes, simmer for 5 minutes. (Add more water or broth if needed). Add drained peas and cook 1 minute until peas are heated through. Serve with rice or as pan de sal filling.

I remember menudo had liver in them. I don't like liver, if you do just add them with the potatoes, or cook them separately and add to the cooked dish.