- 3 lb
- honeycomb tripe, cut into bite sized pieces
- 3 lb
- fresh pigs feet
- 1 large
- white onion, peeled and chopped
- ancho chile, roasted, seeded, peeled and coarsely chopped
- 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
How to Make Menudo
- 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.
- 2Reduce to a simmer and cover. Simmer for 2 hours. Add in chiles, cook for an additional hour and then serve hot.
- 3You may remove the pigs feet, remove the meat from them and replace the meat back into the pot before serving.
- 4Serve this soup with tortillas and chopped onion and cilantro and chopped green onion.
- 5NOTE: The original recipe calls for dried hominy. I used canned for the recipe. If you can find dried hominy then use it.
- 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.