Menudo

For the past few months, I've been making Menudo using ready-mix that my brother-in-law brought last year. Then I realized I had this recipe on our laptop and decided to try it again. There is never going back. Even my husband loved this dish. I don't remember though where I got the recipe!

1 lb pork (preferably boneless sirloin roast) or chicken, sliced in 1-inch cubes
2 cloves garlic, minced
2 carrots, cubed
1 small yellow onion, sliced
1 large russet potato
1 red bell pepper
1 small can tomato paste
1/2 cup dark soy sauce
1/2 - 2/3 cup water
Salt to taste

Optional: 1/4 cup - 1/2 cup light coloured raisins to taste (the more you put, the sweeter it gets)
1 small handful of chickpeas to taste (adds texture)

1. Boil pork in soy sauce and water in a medium-sized pot, covered. (Add enough water to cover all the meat. There should be roughly a 1:1 ratio of soy and water, but more water is okay.) Boil for 30 minutes or until pork is fork-tender. Set the pork aside and reserve the sauce.
2. In a large, deep saucepan, saute the garlic and onion in a little bit of oil. Add the pork, potato, carrots, and chickpeas (if using) and saute until the meat is browned.
3. Add the tomato paste and half the reserve broth until you achieve a thick, dark red sauce. It should not be overly dark and have the consistency of thick spaghetti sauce. Adjust with more water or more reserve broth to taste.
4. Cover saucepan and simmer until the vegetables are tender, about 10-2o minutes.
   
5. Add the bell pepper and the remaining optional ingredients of your choice and simmer until these are tender, about 5-10 minutes.
6. Add salt to taste and serve over steamed white rice.