Spanish explorers probably influenced the creation of a dish with the same name in countries on the opposite side of the Pacific Ocean. Filipino menudo, a thick stew made with pork; and Mexican menudo, a soup starring tripe, share a name and a place in the hearts of two diverse populations. Generations of cooks have tailored the dishes to their own tastes, serving the soup or stew as a family meal or at a holiday celebration.
Things You'll Need
- Boneless pork roast, cubed
- Vegetable, canola or olive oil
- Chorizo or similar smoky sausage, sliced into rings
- Chopped onion
- Diced garlic
- Canned whole, peeled tomatoes
- Bay leaf
- Bell peppers, cored, seeded and cut up
- Peeled and cubed potatoes
- Peeled and sliced carrots
- Fresh or frozen peas
- Tripe, washed and cut into small squares
- Pig’s feet, washed and excess fat removed
- Chili powder
- Onion, chopped
- Canned white hominy
- Lemons, cut in wedges
- Chilies such as serrano, chopped
Brown the pork in oil over medium-high heat. When the pork is brown, add the chorizo, onion and garlic and cook for 3 or 4 minutes.
Add the tomatoes, oregano, bay leaf and bell peppers. Bring the meat and tomato mixture to a boil, lower the heat and simmer for about half an hour. Don't add water -- the liquid from the canned tomatoes should suffice.
Stir in the potatoes, carrots and peas, and cook until the vegetables are tender, about 10 minutes.
Taste for seasoning and add salt and pepper if needed. Remove the bay leaf and serve the stew with rice.
Put the tripe and pig’s feet in a stove-top-safe pot large enough to contain the meat and the marinade. Combine the garlic, chili powder, cumin, oregano, onion and 1 cup of water in a food processor or blender. Add salt and pepper to taste and liquefy the contents. Pour the mixture over the meat and marinate for about 45 minutes, stirring occasionally.
Place the pot over medium heat, add bay leaves and fill the pot about ¾ full with water. Simmer for 3 or 4 hours, stirring occasionally and adding water, if necessary, to maintain a souplike consistency. Skim off any fat that rises to the surface with a large spoon, or blot it off with a clean paper towel.
Taste the broth and adjust the seasonings by adding more garlic, salt and pepper or oregano. Add the hominy and cook for an additional 30 minutes. Remove the bay leaves.
Serve with hot tortillas and set out lemon wedges, chopped pepper and chopped onion as garnish.