chitlins and hog maws

Name: CHITLINS AND HOG MAWS
Prep time: 1 h
Cook time: 4 h
Yield: 15
Cuisine: Southern
Ingredients: 10 pound(s) pork chitlins, washed and clean; 2 pound(s) hog maws; tablespoon(s) salt and pepper; 2 teaspoon(s) crushed red pepper flakes; 3 - celery stalks,chopped; 1 large onion, finely chopped; 1 large bell pepper, chopped; 5 clove(s) garlic, minced; 2 tablespoon(s) accent; 2 tablespoon(s) apple cider vinegar

(2 RATINGS)

189 Pinches 2 Photos

FANNIE MCCOY

RUSK, TX

Updated on Nov 4, 2025

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

Rate

prep time 1 Hr

cook time 4 Hr

method Stove Top

yield 15 serving(s)

Ingredients

10 pounds pork chitlins, washed and clean
2 pounds hog maws
tablespoon salt and pepper
2 teaspoons crushed red pepper flakes
3 - celery stalks,chopped
1 large onion, finely chopped
1 large bell pepper, chopped
5 cloves garlic, minced
2 tablespoons accent
2 tablespoons apple cider vinegar

How To Make chitlins and hog maws

Step 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;

Step 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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Nutrition Facts

(per serving*)

calories: 805kcal, cholesterol: 2g, fat: 64g, fiber: 1g, protein: 51g, saturated fat: 24g, sodium: 641mg, sugar: 1g, unsaturated fat: 40g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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