chitlins and hog maws

★★★★★ 2
By FANNIE MCCOY
from RUSK, TX

THIS IS A NEW YEARS TRADITION AT OUR HOUSE ALONG WITH BLACKEYED PEAS, YAMS ,GREENS, AND CORNBREAD!

★★★★★ 2
prep time 1 Hr
cook time 4 Hr

Ingredients For chitlins and hog maws

  • 10 lb
    pork chitlins, washed and clean
  • 2 lb
    hog maws
  • Tbsp
    salt and pepper
  • 2 tsp
    crushed red pepper flakes
  • 3
    celery stalks,chopped
  • 1 lg
    onion, finely chopped
  • 1 lg
    bell pepper, chopped
  • 5 clove
    garlic, minced
  • 2 Tbsp
    accent
  • 2 Tbsp
    apple cider vinegar

How To Make chitlins and hog maws

  • 1
    WASH THE CHITLINS AND HOG MAW, VERY WELL, PLACE HOG MAW IN A LARGE POT AND ADD ALL SEASONINGS. NOW COVER WITH WATER AND BRING TO A RAPID BOIL;
  • 2
    REDUCE HEAT TO MED. AND COOK UNTIL TENDER ABOUT 3 HOURS.WHEN TENDER TAKE HOG MAW OUT OF WATER AND LET COOL.MEANWHILE, ADD CHITLINS TO THE SAME WATER AND COOK UNTIL TENDER (ADDING MORE OF THE SAME SEASONINGS IF NECESSARY )NOW CUT HOG MAWS UP INTO 1 IN.PIECES AND MIX THEM IN WITH CHITLINS AND SIMMER FOR ABOUT 10 MIN. SERVE HOT

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