Pork Menudo

• 1 pound pork shoulder, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 quart chicken broth
• 1 can (15 ounces) hominy, drained
• 1 can (15 ounces) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add pork and brown on all sides.
2. 2 Remove pork and set aside. Add onion to the pot and sauté until softened.
3. 3 Stir in garlic, cumin, oregano, chili powder, and cayenne; cook for 1 minute.
4. 4 Return pork to the pot. Add chicken broth, hominy, diced tomatoes, and bay leaf.
5. 5 Bring to a boil, then reduce heat and simmer for 2 hours, or until pork is tender.
6. 6 Season with salt and pepper to taste. Discard bay leaf before serving.
7. 7 Garnish with fresh cilantro before serving.

Nutrition

Tips

• For a deeper flavor, use homemade chicken broth.
• Adjust the spice level by tweaking the cayenne pepper.
• This menudo tastes even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with warm tortillas and a squeeze of lime.
• Pair with a side of avocado slices for extra creaminess.

FAQ