menudo with pig's feet

How To Make menudo with pig's feet

• 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.
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