Posted by: briellethefirst | January 6, 2011


My grandmother always made menudo for Christmas Eve, and for us substituted pork for tripe, making it pozole. When I got married and moved away I realized I needed several family recipes including this one. Usually I make it for Christmas Eve with other Mexican food but we were a bit under the weather, so I made it tonight.

Season 1 lb pork and bake in a little beer or wine at 350 until done through, about 45 min.

Cut a small piece of salt pork (6-8 oz) into small pieces and brown in bottom of a soup pot.

Dice a medium onion and brown in the oil rendered from the salt pork. You can cook them together. If using fresh garlic

Add 1 28 oz can of stewed tomatoes, breaking them up as you pour them in. Add about a can of water.

Also add a 30 oz can of hominy.

Cut the cooked pork into small pieces and add.

Add oregano, garlic, pepper, basil and paprika to taste. Especially oregano. Nana said not to add chili powder as this is not supposed to be spicy-hot.

Simmer about 1/2 hour or until you can’t resist dishing it out. Serve with buttered tortillas, tortilla chips, cornbread or cheese crisps and whatever other Mexican food you like. Enchiladas, tacos, tostadas, tamales and Pedro’s special casserole are among the favourites in our house.


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