Menudo Pot Pies

Prep Time: 30 minutes

Cooking Time: 50 minutes

Serves: 6

4 tablespoon Olive oil

1 pound pork tenderloin, diced small

1 medium carrot, peeled, diced small

1 medium yellow onion, peeled and diced small

1 large russet potato, peeled and diced small

3 cloves of garlic, minced

1 small red bell pepper, seeded, diced small

1 large canned tomato sauce – 14.5 oz

3 tablespoon soy sauce

1 cup low sodium pork or vegetable broth

1 cup frozen peas

½ teaspoon pepper

½ cup all purpose flour

Topping:

8 slices white bread, crust removed and diced large

1 cup skim milk

1 egg, slightly beaten

Salt and pepper

1 cup - grated Fontina cheese – optional

Pre heat oven to 350 F.

Heat 2 tablespoon oil in a large sauté pan for  30 seconds over medium to high heat. Add pork and cook for 3 minutes, stirring occasionally until pork is tender. Remove from pan.

Add remaining oil to the pan with the carrots, onions, potatoes and cook for 5 minutes.  Add garlic and bell pepper and cook for another minute.  Add ½ of the tomato sauce, soy and bring to boil about 3 minutes. Add peas and salt and pepper to taste and continue to cook for another minute. 

Combine the remaining ½ tomato sauce and broth in a small mixing bowl and whisk in flour until completely dissolved. Slowly add the flour mixture to the pot and stir. Cook for another 2 minutes stirring occasionally until sauce thickens.

Pour menudo into a baking dish or individual ramekins. Meanwhile, combine all the topping ingredients in a medium bowl. Do not over mix. Top menudo with the bread topping and bake for 30 minutes. Remove menudo pie from the oven and sprinkle with cheese on top. Put back into the oven and bake for another 5 minutes until the cheese melts and bubbles.

Serve.