Pork Menudo Stew with Tomato and Potatoes

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A hearty Filipino pork menudo stew simmered with tomatoes, potatoes, and bell peppers for a rich and comforting meal. This Filipino-inspired pork recipe, ready in about 65 minutes, pairs pork shoulder, diced 1-inch, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork shoulder, diced 1-inch
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 medium white onion, chopped
• 2 medium ripe tomatoes, diced
• 2 medium potatoes, peeled and cubed 1-inch
• 1 medium carrots, sliced 1/4-inch thick
• 1 medium red bell pepper, diced
• 1 cup tomato sauce
• 1 cup water
• 2 tbsp soy sauce
• to taste salt
• 1/2 tsp black pepper
• 1 bay leaf

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves and 1 chopped medium white onion, sautéing for 3 minutes until softened and fragrant.
2. Step 2: Add 1 pound diced pork shoulder and cook for 5-7 minutes, stirring occasionally, until the pork is lightly browned on all sides.
3. Step 3: Stir in 2 diced medium ripe tomatoes and cook for 2 minutes until they break down and release juices.
4. Step 4: Add 1 cup tomato sauce, 1 cup water, 2 tablespoons soy sauce, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
5. Step 5: Add 2 medium peeled and cubed potatoes, 1 medium sliced carrot, and 1 diced red bell pepper to the stew. Simmer uncovered for another 15 minutes until the vegetables are tender and the sauce has thickened.
6. Step 6: Season with salt and 1/2 teaspoon black pepper to taste. Remove bay leaf before serving. Serve hot with steamed white rice.