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|Menudo Rojo (Red Menudo)|
"Inexpensive to make, and fully real, this menudo can have your Latin lovers swooning! This recipe makes use of a mixture of chiles to deliver its trademark red shade, and packs a mildly spicy punch. And it's miles truly quite clean to make - my husband without a doubt wolfed it the primary time I made it."
- 3 gallons water, divided
- 2 1/2 pounds pork tripe, cut into 1-inch pieces
- 6 cloves garlic, finely chopped
- 1 large white onion, finely chopped
- 1 half of tablespoons salt
- 1 tablespoon ground black pepper
- 1 1/2 tablespoons dried oregano
- 2 tablespoons floor purple pepper
- 5 de arbol chile peppers
- 6 japones chile peppers, seeds removed
- 6 cups canned white or yellow hominy, tired
- 1/2 white onion, chopped
- 1/four cup chopped sparkling cilantro
- 2 limes, juiced
|Prep : 30M||Cook : 8M||Ready in : 8H30M|
- In a large pot, carry 1 gallon water to a boil. Place tripe inside the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, lessen warmness, and pour in a clean gallon of water. Continue to simmer tripe for 2 hours; drain.
- Pour final 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce warmness, and simmer 1 hour.
- Preheat the broiler.
- Arrange the de arbol chile peppers on a baking sheet, and broil approximately 2 minutes, just until they start to scorch. Remove from warmth, slit lengthwise, and get rid of seeds. In a blender or meals processor, combo the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and retain cooking 2 hours over low heat.
- Mix the hominy into the pot. Continue cooking 1 hour. Serve with closing onion, cilantro, and lime juice.
- Try the use of a Reynolds® gradual cooker liner to your slow cooker for less difficult cleanup.
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