Type what you have

Ingredients

• ✓ onion
• water
• honey

Instructions

1. 1 Bring water and onions to a boil over medium heat. Reduce the heat and simmer for about 1 hour.
2. 2 Strain hot liquid through a sieve. Pour into cups and sweeten with honey.

By barbara

Ingredients

• ✓ onion
• lime juice
• orange juice
• hot sauce
• salt

Instructions

1. 1 Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
2. 2 Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

By gem

Ingredients

• ✓ onion
• lime juice
• orange juice
• hot sauce
• salt
• pomegranate juice

Instructions

1. 1 Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion.
2. 2 Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.

By gem

Ingredients

• ✓ onion
• cucumber
• dill weed
• sugar
• white vinegar
• water
• salt

Instructions

1. 1 Combine cucumbers, onion, and dill in a large serving bowl.
2. 2 Combine sugar, vinegar, water, and salt in a medium bowl; stir until sugar dissolves.
3. 3 Pour vinegar mixture over cucumber mixture. Cover the bowl and refrigerate for at least 2 hours before serving

By Julie

Ingredients

• ✓ onion
• bacon
• sour cream
• egg
• all-purpose flour
• salt
• caraway seed
• pastry double crust pie

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 15x10-inch pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
2. 2 Sauté onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
3. 3 Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
4. 4 Bake in preheated oven until onions start to turn golden brown on top, about 1 hour.

By Bill Whitford

Ingredients

• ✓ onion
• butter
• leek
• potato
• water
• thyme
• ham bone
• heavy cream
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
2. 2 Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

By Sara

Ingredients

• ✓ onion
• all-purpose flour
• egg
• water
• salt
• potato
• bacon
• milk
• heavy cream
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.
2. 2 Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.
3. 3 While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.
4. 4 Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.

By Terri

Ingredients

• ✓ onion
• tomato
• celery
• green bell pepper
• beet
• carrot
• garlic
• sugar
• black pepper
• horseradish
• lemon juice
• water
• worcestershire sauce
• sugar
• salt

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Ingredients

• ✓ onion
• heavy cream
• milk
• chicken stock
• cayenne pepper
• nutmeg
• allspice
• cardamom
• ginger
• garlic
• brown sugar
• butter
• celery
• black pepper
• sea salt
• olive oil
• carrot
• parsnip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Ingredients

• ✓ onion
• salt
• sugar
• ring
• lid
• canning jar
• black pepper
• worcestershire sauce
• horseradish
• sugar
• lemon juice
• water
• garlic
• green pepper
• beet
• carrot
• celery
• tomato

Instructions

1. 1 Gather the ingredients.
2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ onion
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• tomato sauce
• jalapeno pepper
• garlic
• carrot
• green bell pepper
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ onion
• sugar
• soy sauce
• garlic
• black pepper
• pork loin
• bamboo skewer

Instructions

1. 1 Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

By lola

Ingredients

• ✓ onion
• canola oil
• garlic
• beef stew meat
• water
• tomato
• green bean
• bok choy
• broccoli
• tamarind soup base

Instructions

1. 1 Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
2. 2 Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

By ALLYD

Ingredients

• ✓ onion
• lumpia wrapper
• ground beef
• ground pork
• green bell pepper
• carrot
• oil

Instructions

1. 1 Thaw lumpia wrappers if frozen. Lay several wrappers on a clean, dry surface and cover with a damp towel to prevent wrappers from drying out.
2. 2 Mix beef, pork, onion, green pepper, and carrot together in a medium bowl. Place about 2 tablespoons of meat mixture along center of wrapper. Do not overstuff wrappers or they will burn before meat is cooked. Fold one edge of wrapper over filling. Fold outer edges in slightly, then roll into a closed cylinder. Wet finger with water and moisten outer edge to seal. Repeat with remaining wrappers and filling, keeping finished lumpia covered to prevent drying.
3. 3 Heat oil in a 9-inch skillet on medium to medium-high heat until oil reaches 365 to 375 degrees F (170 to 175 degrees C). Fry 3 to 4 lumpia at a time, turning in oil until nicely browned, about 2 to 3 minutes per side. Drain on paper towels.
4. 4 Cut each lumpia into thirds for parties, and serve with banana ketchup, if you like.

By Jen

Ingredients

• ✓ onion
• olive oil
• garlic
• ginger
• oyster sauce
• water
• clam

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook until fragrant, 3 to 5 minutes. Add ginger; cook 2 minutes. Stir in oyster sauce; cover and cook 2 minutes. Pour in water; cover and cook 2 minutes. Add clams; cover and cook until (majority of) clams have opened, about 5 minutes. Discard any clams that do not open. Serve immediately.

By lola

Ingredients

• ✓ onion
• butter
• olive oil
• garlic
• tomato
• cabbage
• chicken stock
• corned beef

Instructions

1. 1 Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
2. 2 Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
3. 3 Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.

By Shela F Diehr

Ingredients

• ✓ onion
• water
• tomato
• milkfish
• eggplant
• green bean
• white radish
• okra
• green chile pepper
• watercress
• tamarind powder
• salt

Instructions

1. 1 Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.

By Menewdewonhall

Ingredients

• ✓ onion
• tomato
• garlic
• serrano chile
• white sugar
• salt
• lime juice
• shrimp paste
• vegetable oil
• lemongrass
• curry leaf
• galangal
• tamarind juice

Instructions

1. 1 Place tomato, garlic, onion, chiles, sugar, salt, lime juice, and shrimp paste into a blender; process until smooth.
2. 2 Heat oil in a saucepan over medium-high heat. Pour chile purée into hot oil. Stir in lemongrass, curry leaves, and galangal. Cook, stirring occasionally, until mixture changes color and becomes very fragrant, about 15 minutes.
3. 3 Stir in tamarind juice; cook for 1 minute. Strain sauce before serving.

By Robin

Ingredients

• ✓ onion
• cooking oil
• salmon steak
• salt
• pepper
• garlic
• tomato
• egg

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Season salmon steaks with salt and pepper. Briefly fry salmon in hot oil until lightly cooked, about 2 minutes per side. Remove salmon to a plate and set aside.
2. 2 Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion and garlic in hot oil until fragrant, about 5 minutes. Stir in diced tomatoes and season with salt and pepper. Continue cooking until liquid from tomatoes makes a sauce, about 5 minutes more.
3. 3 Return salmon to the skillet and simmer in tomato sauce until fish flakes easily with a fork, about 10 minutes. Stir beaten egg into sauce until incorporated; serve hot.

By lola

Ingredients

• ✓ onion
• beef oxtail
• garlic
• salt
• black pepper
• eggplant
• bok choy
• green bean
• peanut butter

Instructions

1. 1 Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.
2. 2 Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.
3. 3 Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.

By Alicia Green

Ingredients

• ✓ onion
• olive oil
• garlic
• pork loin
• chicken thigh
• soy sauce
• sugar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.

By lola

Ingredients

• ✓ onion
• rice noodle
• vegetable oil
• garlic
• chicken breast
• cabbage
• carrot
• soy sauce
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.
4. 4 Toss in noodles and cook, stirring constantly, until heated through.
5. 5 Transfer pancit to a serving dish and garnish with lemon wedges.

By Heather Maurer

Ingredients

• ✓ onion
• milkfish
• eggplant
• ginger
• green chile pepper
• salt
• water
• vinegar
• green bell pepper
• bitter melon

Instructions

1. 1 Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
2. 2 Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
3. 3 Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.

By lola

Ingredients

• ✓ onion
• ✓ onion
• pork sparerib
• soy sauce
• star anise
• black pepper
• water
• vegetable oil
• honey
• brown sugar
• ginger
• worcestershire sauce
• lemon juice

Instructions

1. 1 Place ribs, 2 onions cut into wedges, 4 tablespoons soy sauce, star anise pods, and black pepper in a large stock pot . Add water and bring to a boil. Reduce heat to medium low, cover, and simmer until ribs are tender when pierced, about 1 ¼ hours, stirring occasionally.
2. 2 Meanwhile, heat oil in a medium skillet over medium heat. Add 1 onion chopped; cook and stir until onion is soft. Stir in honey, brown sugar, remaining 2 tablespoons soy sauce, ginger, Worcestershire sauce, and lemon juice; cook and stir until well blended. Remove from heat.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove ribs from stock pot using tongs; arrange in a single layer in an 11x16-inch baking pan. Brush evenly with honey glaze.
5. 5 Bake in the preheated oven, basting often with pan drippings, until ribs are well glazed, about 30 minutes.

By CHRISTYJ

Ingredients

• ✓ onion
• shrimp
• butter
• garlic
• lemon
• butter
• sambal oelek
• water
• sushi rice
• green onion

Instructions

1. 1 Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
2. 2 Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
3. 3 Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
4. 4 Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
5. 5 Serve shrimp over rice, topped with remaining lemon juice and green onions.

By LaurenSyd

Ingredients

• ✓ onion
• garlic
• apple cider vinegar
• soy sauce
• brown sugar
• bay leaf
• black pepper
• chicken thigh
• paprika
• bok choy
• green onion

Instructions

1. 1 Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
2. 2 Cover and cook on Low for 8 hours.
3. 3 Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

By Chris Denzer

Ingredients

• ✓ onion
• olive oil
• garlic powder
• paprika
• tomato paste
• cherry tomato
• white cooking wine
• water
• fish sauce
• sardine
• lime

Instructions

1. 1 Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
2. 2 While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
5. 5 Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
6. 6 Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
7. 7 Pour remaining lime juice over the sardines and serve.

By Diana71

Ingredients

• ✓ onion
• vegetable oil
• jalapeno pepper
• garlic
• turmeric
• cinnamon
• long-grain white rice
• chicken broth
• water
• bay leaf
• green onion

Instructions

1. 1 Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
2. 2 Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.

By Andi

Ingredients

• ✓ onion
• chicken thigh
• rice noodle
• soy-based liquid seasoning
• olive oil
• sesame oil
• garlic
• cabbage
• carrot
• garlic salt

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
2. 2 Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
3. 3 Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

By VLENKE

Ingredients

• ✓ onion
• pork chop
• pork liver
• olive oil
• garlic
• salt
• pepper
• tomato
• chickpea
• raisin
• potato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add pork chops and return to a boil. Cook pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of broth from the pot and set aside for later use. Once chops are cooled to the touch, cut them into bite-size pieces.
2. 2 Return water to a boil; add pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard liquid. Set liver aside to cool; cut into bite-size pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir pork chops into onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add tomatoes and reserved broth; cover and cook for 10 minutes. Stir pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until potatoes are fork tender, about 10 minutes.

By lola