Menudo Recipe
This traditional menudo recipe combines beef tripe, pork shoulder, and hominy in a flavorful broth spiced with dried chilies and Mexican seasonings. It's a hearty and comforting dish perfect for any occasion.
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Calories: 400kcal
Servings: 6 Servings
Equipment
- Blender
- Serving Bowls
Ingredients
- 1 Lb beef tripe cleaned and sliced
- 1 Lb pork shoulder cubed
- 1 Onion chopped
- 4 Cloves garlic minced
- 2 Tomatoes diced
- 1 Can 15 oz hominy, drained and rinsed
- 3 Dried guajillo chilies stemmed and seeded
- 1 Dried ancho chili stemmed and seeded
- 1 Tsp dried oregano
- 1 Tsp ground cumin
- Salt and pepper to taste
- 6 Cups beef or chicken broth
- 1 Bay leaf
- 2 Tbsps vegetable oil
- Lime wedges
- Chopped cilantro for garnish
Instructions
- In a large pot, heat vegetable oil over medium heat. Add onions and garlic, sauté until translucent.
- Add beef tripe and pork shoulder, cook until browned.
- Stir in diced tomatoes, oregano, cumin, salt, and pepper. Cook for another 5 minutes.
- In a separate pot, boil dried chilies in water for 10 minutes. Drain and blend with a cup of broth until smooth.
- Pour chili mixture into the pot with meat. Add remaining broth and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until meat is tender.
- Stir in hominy and simmer for another 30 minutes.
- Adjust seasoning if needed. Serve hot with lime wedges and chopped cilantro.
Notes
- Allow the menudo to simmer for a longer time for a richer flavor.
- Remove the bay leaf before serving.
Nutrition
Serving: 1Bowl | Calories: 400kcal | Carbohydrates: 20g | Protein: 35g | Fat: 18g