Sopa tripe face boogie (tripeless menudo
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cloves garlic; chopped | |
| 1 | medium | Onion; chopped |
| 1 | tablespoon | Peanut oil |
| 3 | cups | Beef broth |
| 1 | can | (16-oz) pozole (hominy) |
| 2 | tablespoons | Good red chile powder |
| 2 | Canned Chipotles; chopped | |
| 4 | Chiles de Arbol; chopped | |
| 1 | teaspoon | Cumin |
| 2 | pounds | Left-over smoked pork roast; chopped |
| Salt and pepper to taste | ||
| Cilanto | ||
| Lime | ||
Directions
Date: Thu, 18 Apr 1996 16:33:11 -0400 From: Kit Anderson <kit@...>
I had about two pounds of left- over smoked pork roast in the lying around the freezer and thought about making a tripe-less menudo last night. I could never get used to eating fuzzy/slippery meat. This got a big thumbs up from the SOCH. (Significant Other Chile Head).
Sopa Tripe Face Boogie (Tripe-less Menudo) Sautee onions and garlic in oil until clear. Add chile powder and cook for two minutes. Add the rest of the ingredients and bring to boil. Simmer for 45 minutes. Garnish with cilantro and a wedge of lime.
CHILE-HEADS DIGEST V2 #298
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .