MENUDO WITH PIG'S FEET

Menudo with Pig's Feet image

Provided by Christine Garza

Time 4h30m

Number Of Ingredients 11

2 lb honeycomb tripe
1 lb pig's or beef feet
1 1/2 gal water
5 garlic cloves
2 or 3 bay leaf
1/2 onion
10 new mexico medium red chili pods
1 tsp oregano
1/2 tsp cumin- 'optional' - ground in a mocajete'
6.12 lb big can of hominy 'drained and rinsed well ' save 1/2 cup for the red chili
salt to taste

Steps:

1. Toppings ' Lemon, Oregano, Chopped Onion, Fresh Cilantro and Crushed Red Pepper. Torta Bread Brushed with Olive Oil and Cooked on the Comal aka' Iron Skillet'
2. To a big stock pot add the water, the Rinsed Pigs Feet and the Onion and Garlic Cloves. add Salt. Cook for 1/2 hour. While it's cooking clean and cut the Honeycomb Tripe into bite sized pieces. You can add 1/2 Cup of Vinegar to remove odor. Rinse Very Well.
3. After the Pigs Feet cook for 1/2 an hour add the cleaned Honeycomb Tripe to the stock pot. Add the Bay Leaf. Cook on Medium /Low Heat.
4. While it's cooking add the red de-seeded Chili to a separate pot of boiling water. Let it soften for approx 2 hours. Add Chili to a blender and add 3 Garlic Cloves a small tsp of Oregano, Salt, 1/2 Cup of drained Hominy and some of the boiled water from the chili. Blend. Set aside.
5. Add Hominy 'drained and 'rinsed well' to the pot of Tripe and Pigs feet and then add the Red Chili Blend directly into the big pot through a strainer. Cook for 30 to 45 min more.
6. When done serve in big bowls and top with Oregano, Chopped Onion, Fresh Cilantro and Crushed Red Pepper. Also Squeezed Lemon . Dip the Bread into the Juice.. It's really good.