Delicious Menudo Without Tripe
Savor the rich, comforting flavors of this delicious menudo without tripe—a modern twist on the traditional Mexican classic! Made with tender cubes of pork shoulder, hearty hominy, and a smoky, aromatic chili-based broth crafted from dried guajillo and ancho chilies, this recipe offers all the savory depth you love, minus the tripe. Simmered to perfection with fragrant spices like cumin and oregano, it’s a soul-warming dish that’s perfect for family dinners or special occasions. Garnish with fresh cilantro, diced onion, and a squeeze of lime for a bright, zesty finish. Serve it alongside warm tortillas for an authentic touch, and watch this easy menudo recipe become a new favorite! Perfect for those seeking a homestyle soup that celebrates the bold flavors of Mexican cuisine, this dish is hearty, comforting, and irresistibly flavorful.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (cubed)
- 30 ounces Canned hominy (drained and rinsed)
- 6 cups Chicken broth
- 2 cups Water
- 4 Dried guajillo chilies
- 2 Dried ancho chilies
- 4 Garlic cloves (minced)
- 1 large Onion (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 Lime wedges (for serving)
- 0.25 cup Chopped fresh cilantro (for garnish)
- 0.25 cup Diced white onion (for garnish)
- 6 Tortillas (for serving, optional)
Instructions
In a large pot, combine the pork shoulder, chicken broth, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the top.
While the pork is simmering, remove the stems and seeds from the guajillo and ancho chilies. Place the chilies in a bowl and cover them with warm water. Let them soak for 20 minutes until softened.
Once the chilies are softened, transfer them to a blender along with the garlic, chopped onion, cumin, oregano, and 1 cup of the soaking liquid. Blend until smooth.
Strain the chili mixture through a fine-mesh sieve into the pot with the pork. Stir well to combine.
Add the rinsed hominy, salt, and black pepper to the pot. Stir and continue to simmer for about 1 hour, or until the pork is tender and the flavors are well-developed.
Taste and adjust seasonings as needed, adding more salt or spices to suit your preferences.
Ladle the menudo into bowls and garnish with fresh cilantro and diced white onion. Serve with lime wedges on the side for squeezing over the soup.
Optional: Serve with warm tortillas for a more filling meal.
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 10163 mg | 442% | |
| Total Carbohydrate | 348.5 g | 127% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 23.8 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5790 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
