Directions:

Have the butcher cut the calf’s foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf’s foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve. This amount is sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda to be eaten with tortillas.

Ingredients:

Directions:

Sauté the onions and garlic in a pot until brown and sauté the meat substitute with the onions and garlic until brown. Deseed and remove the stems from the dried chilies. Tear the “skins” in boiling water. Boil until the “skins” turn a little more thick and fleshy.

Blend the boiled chilies with 2 cups of water and the chocolate. Add the “chili chocolate smoothie” in the pot. Add the hominy, corn, garbanzos, tomatoes, and water to the pot and let it boil lightly. Add the Menudo seasoning, cumin, and the oregano with 2 tablespoons of corn oil. Squeeze fresh lime wedges in the soup and eat it with toasted homemade tortillas. Enjoy!