Menudo

A bold, slow-simmered tripe stew in a dried red chili broth with hominy, oregano, and a splash of lime.

Ingredients

• 500g pork shoulder
• 300g corn tortillas
• 1 tbsp finely chopped white onion
• 1 1/2 tsp dried oregano
• 1/4 cup lard
• 200g white onions
• a handful of fresh oregano, chopped
• a drizzle of salsa verde
• 1 cup chicken stock
• a pinch of ground cinnamon

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the finely chopped white onion and minced garlic gently until soft and fragrant.

2. 2

   Stir in the chili powder and ground cinnamon, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 4 hrs.

6. 6

   Stir in the corn tortillas and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the toasted pumpkin seeds and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the oregano, and serve piping hot.

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