Menudo
Savory stew built on meat, organ meat, and a cumin-tomato broth base. Slow-cooked until meat becomes tender and flavors meld into one cohesive pot.
Ingredients
Method
Cut pork shoulder and beef tripe into 1-inch cubes. Dice onions and mince garlic. Drain and rinse canned beans. Drain canned hominy.
Heat olive oil in a large skillet over medium-high heat. Brown pork and beef in batches (do not overcrowd the pan), about 3–4 minutes per side. Transfer browned meat to the slow cooker.
Add diced onion and minced garlic to the slow cooker. Pour in crushed canned tomatoes and beef broth. Stir in cumin, oregano, salt, and black pepper.
Cover and cook on LOW for 3 hours, or until meat is fork-tender. Add drained beans and hominy, and cook on LOW for an additional 30 minutes.
Ladle into bowls and top with fresh cilantro. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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