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.