Philippine Menudo

While walking through the World Food Fair this fall my sisters and I sampled a taste of this at an Asian market stand. It was so good. I was way excited to try it at home, and finally got around to it. Very easy, easy to get ingredients locally for the most part.

1 T oil (I use coconut oil for about everything but salads anymore, but any oil for sauteing would work here)
1 T minced garlic
1/3 c chopped onion
1/2 c diced tomatoes
1 pound pork, cubed
2 sausages (we used brats) sliced or cubed
1 c wine
2 medium potatoes, cubed
water to cover
1 bell pepper, seeded and chopped
1 carrot, chopped or sliced
1 T dried cranberries or raisins
2 T soy sauce or liquid aminos
1 c tomato sauce
salt and pepper to taste (I used Swamp Fire -a general purpose salt based seasoning)

Saute the garlic, onions and tomatoes. Add the pork and sausage and saute until cooked through.
Deglaze the pan (I used a heavy duty cast iron dutch oven for this) with the wine, then add the potatoes, carrots and peppers. Cover with water-just until covered, though. You want this thick when you're finished.
Add the rest of the ingredients and boil until tender *AND* the stew has reduced to a thick, saucy consistency. Serve over rice.

This could be done without the meat, adding more potatoes, carrots, peppers and onions, maybe some sweet potatoes and winter squash as well for a hearty winter stew.