You may also like
Categories:Viewed: 119 - Published at: 3 years ago
Ingredients
- 1 frozen bag hominy (you can use canned if you can't find frozen - about 2-4 of the large cans)
- 4 pounds honeycomb tripe (beef)
- 4 pounds boneless roast
- 4 pounds rump pork roast
- 2-4 beef bouillon cubes or beef broth (to cover)
- 2 tablespoons oregano
- 4 cloves fresh garlic (crushed)
- Shredded green cabbage
- limes OR
- New Mexico Red Chile
Method
- Wash hominy very well until all the lime is off (if using frozen). If using canned: Just empty can(s) and water they are in into large stew pot.
- Dice pork and beef and boil, with salt in a separate pot with enough water to cover for one hour.
- If using frozen hominy: Boil hominy in separate pan covered with water for one hour. If using canned - save and after pork and beef boiled add to it with hominy water
- Add hominy, hominy water and beef bouillon cubes to taste, garlic and 1 1/2 Tbs. oregano. (If using beef broth - reduce hominy liquid and add broth instead to cover both meat and hominy to top of pan.)
- Meanwhile, dice tripe into approximately 2" pieces (tripe will shrink while cooking so do not cut too small). Place in pot with water to cover, salt and 1/2 Tbs. oregano. Cook for about one hour.
- When tripe is cooked add to pot with hominy and meat . Cook and warm through.
- Serve with New Mexico Red Chile or shredded cabbage and limes.
