menudo
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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yield
serving(s)
prep time
15 Min
cook time
2 Hr
method
Stove Top
Ingredients For menudo
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3 lbhoneycomb tripe, cut into bite sized pieces
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3 lbfresh pigs feet
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1 lgwhite onion, peeled and chopped
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1ancho chile, roasted, seeded, peeled and coarsely chopped
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2poblano chiles, roasted, seeded, peeled and coarsely chopped
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5 to 6 cwhite hominy, drained (3 large cans or one restaurant sized can)
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5 clovegarlic peeled and chopped
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1 Tbsporegano
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5peppercorns
How To Make menudo
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1Place 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.
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2Reduce to a simmer and cover. Simmer for 2 hours. Add in chiles, cook for an additional hour and then serve hot.
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3You may remove the pigs feet, remove the meat from them and replace the meat back into the pot before serving.
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4Serve this soup with tortillas and chopped onion and cilantro and chopped green onion.
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5NOTE: The original recipe calls for dried hominy. I used canned for the recipe. If you can find dried hominy then use it.
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6DIRECTIONS 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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