QUESO DE BOLA PORK AND HOTDOG MENUDO

Ingredients:

3	tbsp	cooking oil
1 (185 g)	pc	onion, sliced
6	cloves	garlic, finely crushed
1/2	kg	MONTEREY PORK MENUDO CUT
3	tbsp	soy sauce
1/4	tsp	pepper
1-1/2	cups	water
2 (250 g each)	packs	tomato sauce
1	pc	laurel leaf
1 (160 g)	pc	potato, cubed
1 (175 g)	pc	carrot, cubed
2	tbsp	PUREFOODS LIVER SPREAD
90	g	MAGNOLIA QUESO DE BOLA , grated (3/4 cup) and cubed into 1/2-inch pieces (1/4 cup)
5	pc	PUREFOODS TENDER JUICY HOTDOG CLASSIC, sliced diagonally 1/2 inch thick
1 (130 g)	pc	red or green bell pepper, cubed (optional)

Procedure:

Heat oil in a pan and sauté onion and garlic until onion is tender. Add pork and sauté until color changes. Add soy sauce and pepper.
Add water, tomato sauce and laurel leaf. Cover and simmer for 20 minutes, stirring occasionally.
Add potato, carrot, liver spread and grated cheese. Cover and simmer for another 10-15 minutes or until veggies are tender, stirring occasionally.
Add cubed cheese, hotdog slices and bell pepper. Cook for 1 minute.

Makes 9 servings.
(Yield: 7 cups/3/4 cup per serving)

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