Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)

Ingredients

• 7.5 pounds Pork Tripe (Panza) (cleaned, cut into bite‑size pieces)
• 2 pieces Pork Feet (cleaned; adds depth of flavor)
• 7 cloves Garlic (rinsed, unpeeled)
• 15 pieces Dried Guajillo Chiles (seeds and membranes removed, rinsed)
• 1 whole Sweet Onion (quartered)
• 3 pieces Chipotle Chilies in Adobo (optional) (adds smoky heat)
• 2 tablespoons Olive Oil (for optional sauté of chilies)
• 1 tablespoon Kosher Salt (plus to taste)
• 2 teaspoons Dried Oregano (Mexican oregano preferred)
• 2 cans (15 oz each) Canned Hominy (drained and rinsed)
• 2 whole Lime (cut into wedges for serving)
• 5 pieces Serrano Peppers (finely chopped for garnish (optional))
• 0.25 cup Fresh Cilantro (chopped, garnish)
• 8 pieces Corn Tortillas (warmed before serving)

Instructions

1. Prepare the Meat

   Rinse the pork tripe and pork feet under cold water. Pat dry and cut the tripe into bite‑size pieces (about 1‑2 inches). Trim excess fat if desired but keep some for flavor.

   Time: PT15M

2. Start the Broth

   Place the cut tripe and pork feet in the large stockpot. Cover with enough water to submerge the meat by 2‑3 inches. Bring to a rolling boil, then immediately reduce to a gentle simmer. Skim off any foam that rises.

   Time: PT30M

3. Prep the Chili Sauce Ingredients

   Rinse the 15 dried guajillo chiles, remove stems, seeds, and membranes. Quarter the sweet onion. Peel the garlic cloves (no need to peel if you prefer a milder flavor).

   Time: PT10M

4. Cook the Chili Base

   In a separate saucepan, combine the rinsed guajillos, garlic cloves, quartered onion, and optional chipotle chilies. Add enough water to cover. Bring to a boil, then simmer for 15‑20 minutes until the chilies are soft.

   Time: PT20M

5. Blend the Sauce

   Transfer the softened chili mixture to the blender. Add 1 tablespoon kosher salt and blend until completely smooth.

   Time: PT5M

6. Strain the Sauce

   Pour the blended sauce through a fine mesh strainer back into the saucepan, pressing with a spoon to extract as much liquid as possible. Discard the solids.

   Time: PT5M

7. Combine Sauce with Meat Broth

   After the meat has simmered for about 3½‑4 hours and is beginning to become tender, stir in the strained chili sauce (approximately 2 cups). Return the pot to a gentle simmer.

   Time: PT5M

8. Season the Soup

   Add 2 teaspoons dried oregano and 1 tablespoon kosher salt (or to taste). Stir well and continue simmering.

   Time: PT2M

9. Add Hominy

   Drain and rinse the canned hominy. Gently stir it into the pot. Simmer for an additional 35‑40 minutes so the hominy absorbs the broth flavors.

   Time: PT40M

10. Final Adjustments & Serve

    Taste the finished menudo and adjust salt or pepper if needed. Ladle into bowls and garnish with lime wedges, chopped serrano peppers, chopped onion, fresh cilantro, and warm corn tortillas on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g