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menudo with pig's feet

Recipe by
Christine Garza
Hobbs, NM

This is a Mexican Soup that is served mostly on Saturday and Sunday. I grew up eating this and have fond memories of family around a large table, laughing and enjoying each other's company.

yield 6 -8
prep time 1 Hr
cook time 3 Hr 30 Min
method Stove Top

Ingredients For menudo with pig's feet

  • 2 lb
    honeycomb tripe
  • 1 lb
    pig's or beef feet
  • 1 1/2 gal
  • 5
    garlic cloves
  • 2 or 3
    bay leaf
  • 1/2
  • 10
    new mexico medium red chili pods
  • 1 tsp
  • 1/2 tsp
    cumin- 'optional' - ground in a mocajete'
  • 6.12 lb
    big can of hominy 'drained and rinsed well ' save 1/2 cup for the red chili
  • salt to taste

How To Make menudo with pig's feet

  • 1
    Toppings ' Lemon, Oregano, Chopped Onion, Fresh Cilantro and Crushed Red Pepper. Torta Bread Brushed with Olive Oil and Cooked on the Comal aka' Iron Skillet'
  • 2
    To a big stock pot add the water, the Rinsed Pigs Feet and the Onion and Garlic Cloves. add Salt. Cook for 1/2 hour. While it's cooking clean and cut the Honeycomb Tripe into bite sized pieces. You can add 1/2 Cup of Vinegar to remove odor. Rinse Very Well.
  • 3
    After the Pigs Feet cook for 1/2 an hour add the cleaned Honeycomb Tripe to the stock pot. Add the Bay Leaf. Cook on Medium /Low Heat.
  • 4
    While it's cooking add the red de-seeded Chili to a separate pot of boiling water. Let it soften for approx 2 hours. Add Chili to a blender and add 3 Garlic Cloves a small tsp of Oregano, Salt, 1/2 Cup of drained Hominy and some of the boiled water from the chili. Blend. Set aside.
  • 5
    Add Hominy 'drained and 'rinsed well' to the pot of Tripe and Pigs feet and then add the Red Chili Blend directly into the big pot through a strainer. Cook for 30 to 45 min more.
  • 6
    When done serve in big bowls and top with Oregano, Chopped Onion, Fresh Cilantro and Crushed Red Pepper. Also Squeezed Lemon . Dip the Bread into the Juice.. It's really good.

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