| Level: | Advanced |
| Total: | 4 hr |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 3 hr 10 min |
| Yield: | 12 servings |
Ingredients
- 3 pounds beef tripe, cut into 1-inch pieces
- 4 dried long red chiles
- 2 tablespoons grapeseed oil
- 1 large white onion, diced
- 3 garlic cloves, lightly crushed with the side of a knife blade and minced
- 2 cups hominy
- 1 tablespoon chili powder
- 6 radishes thinly sliced
- 3 fresh limes cut into wedges
Instructions
- Season tripe with salt and pepper and add to a large stockpot. Cover with water and bring to a gentle boil. Reduce heat to low and simmer for about 3 hours, skimming any impurities from the surface
- While tripe is cooking cover the chiles with water in a separate small saucepot and boil until re-hydrated and soft. Cool and strain, reserving the cooking liquid. Heat one tablespoon of the grapeseed oil over medium heat in a skillet (reserving the rest of the oil). When the oil begins to shimmer, saute onion and garlic until the onions become translucent. Remove from heat and transfer onions and garlic to a small bowl and reserve the skillet. Remove the stems and seeds from the chiles and add to the bowl with the onions. Using the cooking liquid as needed (reserving the rest of the cooking liquid), mash into a paste with the onions and garlic. Using the same skillet heat the reserved tablespoon of grapeseed oil over medium-high heat and fry the paste for a few minutes. Remove from heat and set aside until needed.
- Prepare the hominy as directed on the package, utilizing the remaining chile cooking liquid as part of the cooking liquid for the hominy. (Usually you will need 4 times as much water as hominy). Mix the chile paste well with the cooked hominy. Stir into the pot of tripe, season with chili powder and return to a simmer and allow to thicken. Ladle into bowls and place small amount of sliced radishes in the center. Squeeze fresh lime juice over.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 156 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 138 mg |
| Sodium | 229 mg |
Reviews
Mr. Irvine since you’re adding tripe to this dish it becomes menudo and it no longer is posole.
Sorry Mr. Irvine, but this is MENUDO! Not pozole. Although I haven’t tried your recipe, I’m sure it would make a very tasty menudo.
not bad for menudo but not pozole i like menudo and i like pozole i lived in juarez for five years and developed quite a taste for that kind of food and for the record traditional menudo does contain hominy
posole or some people spell it pozole… refers to the corn itself in a soup..hominy! we make posole here with pork too just like u do in sante fe. the family i married into is mexican and whether white, brown, black or yellow posole is just referring to the hominy in the soup. you may put whatever kind of carne you choose and it may still be cosidered a posole! traditional mexican menudo, yes, has tripe; though a traditional mexican menudo does not contain hominy it is usually reserved for the soup “we” here call posole… i think that is totally appropriate that the network has used this name “posole!” hopefully you knocking my favorite show on television made you feel better. just to let robert irvine know… i think this is a great and simple way to please all sides of my family. some like tripe and some just like the posole(hominy), i’ll enjoy it here in oregon, even if they want to knock it in sante fe.
If you try making this good for you. However, its not Posole. In Santa Fe we make posole with pork and red Chile not tripe. If you make this with beef tripe ( the cows stomach) its call menudo which is a Mexican dish more than a Northern New Mexican dish. Maybe the producers of the show should know what they are really making from a real native from Santa Fe that knows the recipe of REAL NEW MEXICAN dishes than these made up dishes that only the tourist eat.