Pork Menudo Recipe Without Raisins: Savory Tomato Stew With Tender Pork

This pork menudo delivers the rich, tender results of the classic Filipino stew without the sweetness of raisins.

I’ve refined this version to focus on the deep, savory flavors of tomato, garlic, and slow-cooked pork. The key is patience—letting the meat simmer until it falls apart at the touch of a fork.

What you get is a hearty, aromatic stew with a thick, velvety sauce that clings to every piece of pork and potato. It’s comfort in a bowl, just as satisfying as the traditional recipe.

Perfect for a cozy dinner, this dish only gets better the next day as the flavors meld together.

Ingredients for Pork Menudo Recipe Without Raisins

Pantry staples and a few fresh veggies bring this savory stew to life.

The pork shoulder is non-negotiable here—bone-in adds collagen for that melt-in-your-mouth texture, but boneless saves time. Costco has great prices on large cuts if you’re making a double batch. Look for good marbling (those white streaks of fat) which keeps the meat tender during the long simmer. I usually grab my pork from Whole Foods when they have it on sale, but any grocery store works.

No tomato sauce? Crushed tomatoes blended smooth gets you close. Out of pork shoulder? Pork belly or country-style ribs work too, just adjust the cooking time. Fresh out of bell pepper? Skip it or sub in green beans for a pop of color. The soy sauce is what gives it that deep umami—Tamari works for gluten-free. Don’t skip the bay leaf (it’s subtle but essential).

This stew tastes even better the next day. Keeps in the fridge for 4-5 days or freeze for up to 3 months. Portion into containers before freezing for easy reheating. The sauce thickens as it cools, so thin with a splash of water when reheating.

Step-by-Step Instructions for Pork Menudo Without Raisins

This method delivers fall-apart tender pork and rich, savory sauce without any sweetness.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes and sear for 5-6 minutes, turning occasionally, until all sides are golden brown.

Don’t crowd the pot—work in batches if needed. You want a good sear, not steamed meat. The browned bits on the bottom will add incredible depth of flavor to your stew later.

Remove the pork with a slotted spoon and set aside. The meat should be browned but not fully cooked through at this point.

Step 2: Sauté the Aromatics

In the same pot, add the diced onion, diced green bell pepper, and minced 6 cloves garlic cloves. Cook for 3-4 minutes until the onion becomes translucent and the mixture is fragrant.

Add the sliced 2 whole carrots and cook for another 2 minutes. The carrots should start to soften slightly but still maintain their shape.

This builds the flavor base for your stew. The aroma should be rich and inviting at this stage.

Step 3: Simmer Until Tender

Return the pork to the pot. Add the 2 cups tomato sauce, 2 cups chicken broth, 2 tbsp soy sauce, 1 whole bay leaf, 1 tsp black peppercorns, and 1.5 tsp salt. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. The pork should start to become tender.

Add the 1 lb potatoes and continue simmering uncovered for 20-25 minutes until the pork is fork-tender and the potatoes are soft.

Step 4: Adjust and Finish

Check the consistency of your stew. If it’s too thick, add some of the 1 cup hot water, ¼ cup at a time, until it reaches your desired thickness.

Taste and adjust seasoning if needed. The sauce should be rich and savory, coating the back of a spoon. The pork should pull apart easily with a fork, and the potatoes should be tender but not mushy.

Remove the bay leaf before serving. Ladle the menudo into bowls and enjoy this hearty, comforting dish.

Essential Equipment for Perfect Results

Large Heavy Pot

I always reach for my 7-quart Dutch oven—it’s the perfect size for this stew and distributes heat evenly. Le Creuset is my go-to brand, but any heavy-bottomed pot works. The weight helps maintain steady heat during the long simmer. 🔥

Wooden Spoon

A good wooden spoon is essential for stirring without scratching your pot. I love the ones from Portland’s local woodworkers at the farmers market. They’re gentle on cookware and won’t react with acidic tomato sauce.

Sharp Chef’s Knife

For prepping all those veggies, a 8-inch chef’s knife makes quick work of onions, peppers, and carrots. I’ve had my Wüsthof for years—it’s still razor-sharp. A dull knife is dangerous, so keep yours honed.

Cutting Board

Use a large plastic or wood cutting board to give yourself plenty of space. I prefer bamboo for its durability and eco-friendliness. It’s also gentle on knife edges, unlike glass or stone boards.

Slotted Spoon

A stainless steel slotted spoon helps remove the seared pork from the pot while leaving the flavorful browned bits behind. I keep mine in a crock by the stove for easy access. It’s also perfect for fishing out the bay leaf later.

Measuring Cups

Accurate measurements matter, especially for the 2 cups tomato sauce and 2 cups chicken broth. I use OXO’s stackable set—they nest neatly in my drawer. Glass or plastic both work, but avoid thin metal ones that can bend.

Frequently Asked Questions