Hominy Beans Menudo

Menudo is the soup that Mexican families turn to for Sunday breakfast, late-night gatherings, and the morning after a celebration. It’s the legendary Mexican hangover cure, and it’s been ladled out of pots in homes and restaurants from Sonora to Sinaloa for generations.

The foundation is honest. Tripe (cow stomach) and pork knuckles simmer for hours until both turn meltingly tender and the broth takes on their deep, gelatinous richness. The long cook is non-negotiable. Tripe needs that time to lose its slight chew and become silky.

The spice blend is simpler than most modern recipes claim. Garlic, cumin, oregano (Mexican oregano if you can find it), and chili powder bloomed in butter create the warm, smoky base flavor. Sauteing the spices first wakes them up and prevents that raw-spice taste.

Whole hominy (large white corn kernels treated with lime) is the soul of the soup. Each bite delivers chewy, slightly sweet kernels that contrast against the tender meat and rich broth. Don’t substitute regular corn; the texture is completely different.

Serve with warm tortillas, chopped white onion, fresh chopped cilantro, sliced lime wedges, dried oregano, and crushed red pepper. Each diner customizes their bowl at the table.

Pro Tips

• Wash the tripe thoroughly in hot water and a splash of vinegar before cooking to clean it.
• Skim foam aggressively in the first 30 minutes for a clearer broth.
• Make a day ahead. The flavors are dramatically better on day two.
• For a thicker broth, mash a few hominy kernels against the pot side and stir back in.

Variations

• Add 2 dried guajillo or ancho chiles, soaked and pureed, for the traditional rojo (red) menudo.
• Skip the chiles entirely for the lighter, brothy menudo blanco.
• Substitute beef shank for the pork knuckles for a beefier flavor.