Delicious Menudo (Without Tripe)

The aroma of simmering spices, the tender warmth of slow-cooked pork, and the vibrant colors of the garnishes—these are the memories that flood back whenever I think of menudo. My abuela, a tiny woman with hands that worked magic in the kitchen, would always make a massive pot for family gatherings. While her traditional recipe was a masterpiece, I never quite developed a taste for tripe. After years of experimentation, I created my own version, one that captures all the comforting flavors of menudo without the ingredient I couldn’t quite embrace. This is that recipe, honed over years of family dinners, and now ready for your table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: 10 cups
• Dietary Type: Gluten-Free

Ingredients

• 2 lbs cooked pork chops or pork steak, cooked and chopped
• ¼ cup oil
• 1 large onion, diced
• 4 cups chicken bouillon
• 2 cups hominy
• 1 garlic clove, smashed
• 1 teaspoon oregano (for garnish)
• ¼ cup chopped green onion (for garnish)
• Salt and pepper to taste

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Heat the oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and brown for about 5 minutes, stirring occasionally until softened and translucent. Don’t rush this step – allowing the onions to caramelize slightly will add depth of flavor to the menudo.

3. Add the chopped cooked pork and the smashed garlic to the pot. Stir to combine the meat with the onions and garlic. Cook for another 2-3 minutes to allow the flavors to meld.

4. Pour in the chicken bouillon. Bring the mixture to a simmer.

5. Add the hominy to the pot. Stir well to ensure the hominy is submerged in the liquid.

6. Season generously with salt and pepper to taste. Remember that the chicken bouillon already contains sodium, so start with a smaller amount and add more as needed.

7. Reduce the heat to low, cover the pot, and simmer for at least one hour, or up to two hours for an even richer flavor. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.

8. Before serving, taste and adjust seasonings as needed.

9. To serve, ladle the menudo into bowls and garnish with a sprinkle of dried oregano and chopped green onion.

Expert Tips & Tricks

• Pre-cooking the pork: For convenience, cook the pork chops or steak a day ahead of time. This also allows the flavors to develop even further. I like to grill the pork for extra flavor, but baking or pan-frying works too.
• Adding a touch of heat: If you like a little spice, add a pinch of cayenne pepper or a finely chopped jalapeño pepper to the pot along with the onions.
• Toasting the oregano: To intensify the flavor of the oregano, lightly toast it in a dry skillet for a few seconds before crumbling it over the menudo. Be careful not to burn it.
• Thickening the broth: If you prefer a thicker broth, you can mash some of the hominy against the side of the pot or whisk in a tablespoon of cornstarch mixed with a little cold water during the last 15 minutes of simmering.
• Bone Broth Boost: Replace half the chicken bouillon with bone broth for an even richer, more nutritious broth.
• Make ahead: This menudo is perfect for making ahead of time. The flavors actually improve after a day or two in the refrigerator.

Serving & Storage Suggestions

Serve this menudo hot, garnished generously with oregano and green onions. It’s traditionally served with warm tortillas, lime wedges, and additional garnishes such as chopped cilantro, diced onions, and red pepper flakes.

Leftover menudo can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, simply simmer on the stovetop until heated through, or microwave in individual portions.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	337 kcal	N/A
Calories from Fat	199 g	59%
Total Fat	22.1 g	34%
Saturated Fat	6.2 g	31%
Cholesterol	76 mg	25%
Sodium	897.6 mg	37%
Total Carbohydrate	8.9 g	2%
Dietary Fiber	1.4 g	5%
Sugars	2.4 g	9%
Protein	24.4 g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Menudo: Substitute the pork with mushrooms (such as portobello or oyster mushrooms) and vegetable broth for a vegetarian version.
• Spicier Menudo: Add diced jalapeños or serrano peppers to the pot for a spicier kick. You can also add a dash of hot sauce or a pinch of cayenne pepper.
• Different Protein: While this recipe uses pork, you can easily substitute with beef chuck roast or even chicken thighs. Just adjust the cooking time accordingly.
• Different Broth: While chicken bouillon is used in this recipe, beef broth or vegetable broth can also be used as a substitute.
• Lime Infusion: Squeeze the juice of one lime into the pot during the last 15 minutes of simmering to add a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned hominy instead of dried?

A: Yes, canned hominy is a convenient alternative. Be sure to drain and rinse it thoroughly before adding it to the pot.

Q: How can I make the broth thicker?

A: You can mash some of the hominy against the side of the pot, or whisk in a slurry of cornstarch and cold water during the last 15 minutes of simmering.

Q: Can I make this in a slow cooker?

A: Absolutely! Brown the onions and pork in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is it necessary to use cooked pork?

A: Using cooked pork simplifies the process and reduces cooking time. However, you can use raw pork, but you’ll need to brown it thoroughly before adding the other ingredients and increase the simmering time to ensure it’s cooked through.

Q: Can I add other vegetables?

A: Feel free to add other vegetables such as diced carrots, celery, or bell peppers for added flavor and nutrition. Add them along with the onions at the beginning of the cooking process.

Final Thoughts

This menudo recipe, a love letter to the flavors of my childhood, is incredibly versatile and forgiving. Feel free to adjust the seasonings and ingredients to suit your own taste preferences. It’s a dish that’s meant to be shared, so gather your loved ones, ladle up a bowl of warmth, and enjoy the comforting flavors of homemade menudo. Don’t hesitate to leave a comment below and let me know how your version turns out. ¡Buen provecho!