| Prep: 30 mins | Cook: 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 547 | 30g | 14g | 11g |
| sugars | fibre | protein | salt |
| 6g | 3g | 47g | 1.8g |
Why I Love Mexican Green Menudo
When it comes to comfort food that warms you from the inside out, Mexican Green Menudo ranks top at my list. Although I grew up with classic Southern flavors of Charleston, South Carolina, my culinary horizons have broadened considerably, and I’ve found a special place in my heart (and my kitchen) for this hearty Mexican soup.
A Riot of Flavors
Known for its complex flavors and rich, satisfying broth, Green Menudo is a vibrant dish that burst with taste. Each spoonful promises a mouthwatering symphony of flavors, thanks to the mingling of ingredients like tomatillos, poblano peppers, and jalapenos. There’s a depth of flavor that speaks to your soul, a trait I believe it shares with good Southern cooking.
Inspiration and Pairing Ideas
While this recipe bears no similarities with fried chicken or biscuits, it does find a kindred spirit in hearty coastal stews from my beloved South Carolina – think spicy shrimp boils with a cornucopia of flavors and textures. While exploring various global cuisines, Mexican chef Rick Bayless has been quite an inspiration with his innovative yet traditional approach to Mexican cuisine.
In terms of pairing, Green Menudo goes well with a side of Mexican Red Rice, a helping of warm corn tortillas, or even a light, fresh salad for balance. The vibrant flavors of menudo make it a versatile pairing option.
Bringing Cultures Together
At the heart of it all, cooking is about bringing people together, exposing them to new flavors, and expanding their culinary horizons. This Green Menudo recipe does just that. It’s a beautiful blend of Mexican culinary tradition with the flavor-forward philosophy I’ve embodied from my Southern roots.
I hope this Menudo recipe finds its way into your kitchen and onto your dinner table – allowing you to experience the warmth it brings, similar to how a heaping helping of my grandmother’s famous biscuits feel – like a hug from the inside.
What You’ll Need
- 2 lbs beef tripe, cut into 1-inch pieces
- 2 pig’s trotters, cut into pieces
- 1 large white onion, diced
- 6 cloves garlic, minced
- 2 cans (15 oz each) hominy, drained and rinsed
- 1 pound tomatillos, husked and halved
- 2 poblano peppers, seeded and chopped
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup chopped fresh cilantro
- 1 tablespoon dried oregano
- Salt to taste
- 2 quarts water, or as needed
- Garnishes: chopped onion, chopped fresh cilantro, lime wedges
Method
Step One
Begin by placing the beef tripe and pig’s trotters into a large pot. Cover them with water and allow the pot to come to a boil over high heat. Once boiling, reduce to medium-high heat and cook until the meats are tender. This should take approximately 2 hours.
Step Two
While the meats are cooking, place the tomatillos in a saucepan, cover them with water, and bring to a boil. Allow them to boil for approximately 10 minutes then drain the water and allow them to cool.
Step Three
Next, combine the cooled tomatillos in a blender with the poblano peppers, jalapeno peppers, half of the diced white onion, minced garlic, and fresh cilantro. Blend until smooth.
Step Four
After the meats are tender, drain and rinse them, and return them to the pot. Add the blended spices, the remaining diced onion, and the drained and rinsed hominy. Pour in enough water to cover the ingredients and then stir well to combine.
Step Five
Add the dried oregano and salt to your taste preference. Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover your pot, and let it simmer. Let it cook for about 2 hours, stirring occasionally. Check to see if more water is needed, and add as necessary.
Step Six
Serve your Green Menudo hot, garnished with additional chopped onions, fresh cilantro, and lime wedges. Enjoy your meal!
