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menudo de indios, posole de porbre, pinta gallina or whatever you want to call it....

post #1 of 12
Thread Starter 
it's damn gooooooood! i put this in ths section since just got a new Lodge 6 Qt. DO for $40.....


brown beef shanks or ox tails and remove......


saute onion........


add garlic......


return shanks and add broth.....


wash nixtamal or raw hominy......"you call it corn but we call it maze" remember the commercial?


add washed corn and washed beans....



last 1/2 hr add oregano, green onion, cilantro and salt........


if using shanks you can pull them and give a rough chop and push that marrow through and add it.......


now we are talkin'.........


had mine with fresh roasted green chili quesadillas.......



as usual, thx for stoppin' by............

__________________

it's all good my friend..........
post #2 of 12

Nice love that stuff!...where's the Hoof, Tripe, Pig's Trotters, all the chewy,"you don't know What it is!", parts?...LOL...JJ

post #3 of 12

 I don't care how you call it , i wish i could  call it to come to me biggrin.gif. it looks great.

post #4 of 12

Rob, Another dish that looks good enough to eat... You're the man.... it's in the book... Dave

post #5 of 12

icon_cool.gif

Yes Rob that is a great looking and I bet tasting dish. Thanks for the how too's Thats going on the short list.

post #6 of 12
Thread Starter 



 

Quote:
Originally Posted by Chef JimmyJ View Post

Nice love that stuff!...where's the Hoof, Tripe, Pig's Trotters, all the chewy,"you don't know What it is!", parts?...LOL...JJ



 that is in regular menudo.....tripe, feet corn and water.

post #7 of 12

Here thought "Menudo" was a kids dance group from Mexico!

 

Looks Great Rob!

 

 

TJ

 

No Creosote! A-Maze-N Smokers

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post #8 of 12

Great looking meal Rob!

post #9 of 12

menudo de indios, posole de porbre, pinta gallina or whatever you want to cal...

Dang that looks good!
post #10 of 12

I could never eat menudo when I lived near Mexicali because it was always very greasy, even the Grandma homemade stuff.  It left it with a flavor I just can't stomach, and I don't much care for Tripe.  this however looks awesome and I want to try it!

 

I think I will stop by the Mexican grocery store and get the ingredients tomorrow on the way home from work and make it for my wife.  One question, how long does it take?  I may have to do it one day and serve it the next or wait until Saturday.

 

Thanks again!

 

Mel

post #11 of 12

What a beautiful step by step photo-shoot here! That looks terrific! Cheers! - Leah

post #12 of 12

Thank you for leaving out the Hoof, Tripe, Pig's Trotters, all the chewy,"you don't know What it is!", parts!! I had a really bad batch a few years back and ever since I can't do tripe! Your's looks great and will have to give this a try soon!

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