Savory Filipino Pork Menudo: A Hearty Stew With Tender Cut Pork

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Menudo is a traditional Mexican stew known for its rich, complex flavors and warming broth. Made with tripe (cow’s stomach lining), hominy (dried field corn), and a blend of chiles, it’s a hearty and satisfying dish enjoyed across Mexico and beyond. While some may be initially apprehensive about the use of tripe, the proper preparation process transforms it into a melt-in-your-mouth delicacy.

This recipe breaks down the steps for making a delicious pot of menudo at home, complete with a flavorful broth, perfectly cooked tripe, and all the classic garnishes.

Pork Menudo Recipe
Pork Menudo Recipe

Ingredients:

1 pound honeycomb tripe, cleaned and cut into bite-sized pieces

  • 1 pound beef shank or short ribs, cut into large pieces
  • 1/2 pound white hominy, rinsed and soaked overnight
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles (mild or hot, depending on your preference)
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt, or to taste
  • Cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Chopped white onion (for garnish)

  • Directions:

    1. Clean the tripe thoroughly. This is a crucial step to remove any unpleasant smells or flavors. Rinse the tripe under cold running water for several minutes, then turn it inside out and scrape off any remaining debris. You can also soak the tripe in a solution of vinegar and water for 30 minutes to further clean it.

    2. Blanch the tripe. In a large pot, bring water to a boil. Add the tripe and cook for 10 minutes. Drain the water and rinse the tripe again with cold water. This step helps to remove any remaining impurities and soften the tripe.

    3. Brown the meat. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Season the beef shanks or short ribs with salt and pepper. Add the meat to the pot and brown on all sides.

    4. Sauté the aromatics. Once the meat is browned, remove it from the pot and set it aside. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.

    5. Build the flavor base. Stir in the diced green chiles, dried oregano, cumin, and black peppercorns. Cook for an additional minute, allowing the spices to release their aroma.

    6. Deglaze the pan. Add a bit of water or broth to scrape up any browned bits from the bottom of the pot. This step incorporates those flavorful bits into the stew.

    7. Assemble the stew. Add the drained and rinsed hominy, browned meat, bay leaf, and enough water to cover the ingredients by about 2 inches. Bring the pot to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the tripe is tender and the hominy is cooked through.

    8. Season and adjust. Once the tripe and hominy are tender, remove the bay leaf. Taste the broth and adjust the seasoning with salt and pepper to your preference.

    9. Serve and enjoy! Ladle the hot menudo into bowls and garnish with chopped cilantro, lime wedges, and additional chopped white onion for added texture and freshness.

    Nutrition Facts:

    (Please note that this is an approximate nutritional breakdown and may vary depending on the specific ingredients used.)

    Serving size: 1 cup

  • Calories: 400
  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 600mg (depending on added salt)
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 30g

  • Conclusion:

    Menudo is a delicious and satisfying dish that’s perfect for a comforting meal. With its rich, flavorful broth and melt-in-your-mouth tripe, it’s sure to become a family favorite. Don’t be discouraged by the initial preparation steps; the reward of a perfectly cooked pot of menudo is well worth the effort.

    Frequently Asked Questions (FAQs):