Menudo Verde
The ultimate comfort food with layers of flavor, Menudo Verde is a delicious and hearty soup packed with tender beef and vibrant greens. Perfect for family gatherings or cozy nights in, this dish will warm your heart and satisfy your cravings. Try making it tonight!
Equipment
- Peeler
- Saucepan
- Large Pot
- Blender
- Baking Sheet
Ingredients
- 2 pounds honeycomb beef tripe cleaned and cut into bite-sized pieces
- 2 pounds beef shanks
- 1 large white onion quartered
- 6 cloves garlic halved
- 2 bay leaves
- Water as needed
- 6 poblano peppers roasted and peeled
- 6 tomatillos husked and washed
- 2 jalapeño peppers stemmed and seeded
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 4 cups white hominy drained and rinsed
- 1 tablespoon dried Mexican oregano
- Salt to taste
Instructions
- In a large pot, combine the beef tripe, beef shanks, half the onion, half the garlic, bay leaves, and enough water to cover. Bring everything to a boil over medium-high heat. You’ll notice the foam rising to the top as it heats; be sure to skim this off for a cleaner broth. Reduce the heat to low, cover, and let it simmer for about one and a half hours.
- Meanwhile, roast the poblano peppers over an open flame or under your broiler. Once they are charred, place them in a sealed container to steam for about ten minutes. This makes peeling the skin easier. After steaming, peel and set them aside.
- In a blender, combine the roasted poblano peppers, tomatillos, jalapeño peppers, the remaining half of the onion, the remaining half of the garlic, ground cumin, black pepper, and two cups of water. Blend until smooth.
- Strain the blended sauce through a mesh sieve into the pot with the simmering beef. This step ensures a smooth consistency. Stir in the white hominy and dried Mexican oregano. Continue to simmer the mixture for another hour, or until the beef is fully tender and the flavors meld beautifully.
- After cooking, remove the bay leaves and taste the broth. This is your moment to adjust the salt according to your preference.
- Once it’s perfectly seasoned, ladle the Menudo Verde into bowls and garnish as you like. Options include chopped cilantro or diced avocado for extra flavor.
Notes
As you prepare your Menudo Verde, here are some handy tips to ensure your dish comes out perfect every time.
- Storage: Leftover Menudo Verde can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: This soup freezes well! Portion it into freezer-safe containers and enjoy it for up to three months.
- Pairing: Serve with warm tortillas or a side of rice for a complete meal.
- Garnishing: Fresh toppings like chopped cilantro or diced avocado can elevate the flavors significantly.
- Leftover Ideas: Use any leftovers in tacos or burritos for a delightful twist!