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Author Notes: In New Mexico (where I am from) Posole is served every year for Christmas. Growing up, tripe was an acquired taste for some (and one that some never acquired). So my grandmother always made the tripe separate and those who liked it could add it to their posole. I love the flavor and consistency of tripe and look forward to this dish all year. It can be served with New Mexico red chile (which, I think is some of the most flavorful chile around) or with shredded cabbage and a little lime to lighten it up a bit. Enjoy! —coffeefoodwritergirl
Serves (at least) 12
- 1 frozen bag hominy (you can use canned if you can’t find frozen – about 2-4 of the large cans)
- 4 pounds honeycomb tripe (beef)
- 4 pounds boneless roast
- 4 pounds rump pork roast
- 2-4 beef bouillon cubes or beef broth (to cover)
- 2 tablespoons oregano
- 4 cloves fresh garlic (crushed)
- Shredded green cabbage
- limes OR
- New Mexico Red Chile
- Wash hominy very well until all the lime is off (if using frozen). If using canned: Just empty can(s) and water they are in into large stew pot.
- Dice pork and beef and boil, with salt in a separate pot with enough water to cover for one hour.
- If using frozen hominy: Boil hominy in separate pan covered with water for one hour. If using canned – save and after pork and beef boiled add to it with hominy water
- Add hominy, hominy water and beef bouillon cubes to taste, garlic and 1 ½ Tbs. oregano. (If using beef broth – reduce hominy liquid and add broth instead to cover both meat and hominy to top of pan.)
- Meanwhile, dice tripe into approximately 2” pieces (tripe will shrink while cooking so do not cut too small). Place in pot with water to cover, salt and ½ Tbs. oregano. Cook for about one hour.
- When tripe is cooked add to pot with hominy and meat . Cook and warm through.
- Serve with New Mexico Red Chile or shredded cabbage and limes.
- This recipe was entered in the contest for Your Best Nose to Tail Recipe