Menudo

Raven Higheagle

By
@ravenhigheagle

Often made on New Years morning this authentic menudo is supposed to have medicinal qualities and helps with hangovers. but I just love it!


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Rating:

Comments:

Serves:

Serves 6 to 8

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

3 lb
honeycomb tripe, cut into bite sized pieces
3 lb
fresh pigs feet
1 large
white onion, peeled and chopped
1
ancho chile, roasted, seeded, peeled and coarsely chopped
2
poblano chiles, roasted, seeded, peeled and coarsely chopped
5 to 6 c
white hominy, drained (3 large cans or one restaurant sized can)
5 clove
garlic peeled and chopped
1 Tbsp
oregano
5
peppercorns

Directions Step-By-Step

1
Place hominy into a large pot. Add tripe, pigs feet, onion, oregano, garlic and peppercorns. Cover with 2-3 inches of water and bring to a boil.
2
Reduce to a simmer and cover. Simmer for 2 hours. Add in chiles, cook for an additional hour and then serve hot.
3
You may remove the pigs feet, remove the meat from them and replace the meat back into the pot before serving.
4
Serve this soup with tortillas and chopped onion and cilantro and chopped green onion.
5
NOTE: The original recipe calls for dried hominy. I used canned for the recipe. If you can find dried hominy then use it.
6
DIRECTIONS FOR DRIED HOMINY:

Cover 2 cups hominy with water and soak overnight. Then place hominy in a medium pot, cover with 2-3 inches of water and bring to a boil. Reduce to a simmer and cook hominy for 2 hours, adding more hot water as necessary to keep hominy covered.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Other Tags: Healthy, Heirloom