Slow-cooker pork menudo — the ultimate hangover cure!

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Menudo is a traditional spicy Mexican soup made with the stomach lining of the cow, also known as tripe. The tripe stews down with meat and other offal in a spicy, peppery broth, creating a dish filled with texture and flavor. This version combines cow honeycomb tripe with tender pork meat, which adds yet another layer of flavor.
This dish is traditionally cooked low and slow over a small flame, so a slow cooker is the perfect kitchen tool to prepare this soup. The cow tripe and the spiciness of the broth can sometimes deter people from trying this dish, but you can leave the tripe out for a "friendlier" version, which is still delicious. Either way, menudo fans say it is a tasty hangover remedy the morning after a long night out.
Slow-Cooker Pork Menudo
10 mins
8 hours
8 hours 10 minutes
1 pound honeycomb tripe
1 pound boneless pork meat, cubed
2 boxes (32 ounces each) low-sodium beef stock
1 can (15 ounces) white hominy, drained
1 tablespoon red chili powder
1 tablespoon dried onion flakes
1 tablespoon dried oregano
½ tablespoon dried red chili flakes (or more)
½ tablespoon ground coriander seed
½ tablespoon ground cumin
½ tablespoon dried oregano
1 lime, wedged (to garnish)
Fresh chopped cilantro (to garnish)
Kosher salt
Rinse tripe to remove all grit, and cut into 1-inch squares.
Add all ingredients except garnishes and salt to the slow cooker. Stir until well mixed.
Cover and cook on low power for about 8 hours. Avoid opening the lid for at least 7 hours.
Remove the lid and check for seasoning, adding salt and spices to taste. If desired, remove pork from the slow cooker, shred with two forks, and return to the slow cooker.
Allow to simmer uncovered until the tripe is soft and the menudo has reached the desired consistency.
To serve, ladle the menudo into bowls. Garnish each bowl with a lime wedge and chopped cilantro.
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