Cozy up with pozole and menudo: Winter comfort in Hispanic homes

menudo

By: April Hernandez

Let’s talk about two absolute gems that keep Hispanic households warm and cozy during these winter months: Pozole and Menudo. These traditional Mexican soups aren’t just dishes; they’re like a warm hug, bringing families together and creating some serious comfort vibes.

Pozole: The heartwarming classic

Pozole is like the OG comfort food. It’s got hominy corn, meat (usually pork or chicken), and this kick-butt broth loaded with spices. And the best part? Everyone’s got their own family twist on it. Throw in some radishes, lettuce, lime, and a sprinkle of oregano, and you’ve got a bowl that’s not just tasty but also a feast for the eyes.

Menudo: More than just a soup

Now, Menudo is a whole experience. It’s made with tripe (beef stomach), hominy, and this savory red chili broth. Picture this: weekends dedicated to slow-cooking, the whole house smelling amazing. Add some chopped onions, cilantro, lime, and warm tortillas, and you’ve got a meal that’s practically a party.

Why they’re winter winners

When winter hits, pozole and menudo step up to the plate—literally. They’re not just about warming you up; they’re about bringing the fam together and serving up some serious nostalgia. Plus, they’re not just delicious; they’re like a nutritional powerhouse, making them the ultimate weapons against the winter chill.

So, whether you’re celebrating or just chilling on a weeknight, pozole and menudo are like the cool, laid-back heroes of Hispanic comfort food. They’re not just recipes; they’re a taste of home, tradition, and a bit of that warm fuzzy feeling we all crave in the winter.

Pozole

Ingredients

  • 2 pounds of pork cut into medium sized cubes
  • 6 guajillo chiles
  • 1 Can of hominy
  • 6 cloves of garlic
  • 1 tomato
  • Salt and Pepper to taste
  • 1/2 onion
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 2 bay leaves

Accompaniments

  • 2 cups Chopped radish
  • 8 lime
  • 4 cups chopped lettuce
  • 40 homemade tortilla chips
  • chopped cilantro
  • 1 chopped onion

Instructions

  1. Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork. 
  2. Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.
  3. Prepare the guajillo chilies by removing the seeds and stem and boiling in water for 5-7 minutes or until soft. Set aside for the next step.
  4. Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.
  5. Once the above mixture is blended, strain the mixture and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste.
  6. Let boil for 15 minutes longer.
  7. Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips

Recipe from My Latina Table

Menudo

Ingredients

  • 2 Pounds of Rumba Meats Honeycomb Tripe
  • 1 Liter of Water
  • ½ White Onion
  • 1 head of garlic about 4-5 cloves
  • 1 Branch of Fresh Oregano
  • 1 Branch of Fresh Rosemary
  • Salt
  • Guajillo Sauce 2 pasilla peppers, 2 guajillo peppers, salt, pepper, cumin, clove of garlic
  • 1 Can of Beef Stock
  • 1 Can of Hominy
  • 2 Potatoes cut into medium sized cubes

Instructions

  1. Clean the Tripe with water and vinegar, and then rinse.
  2. Trim the fat around the edges of the tripe.
  3. Cut the Tripe into small chunks and add it to a pot with boiling water and cook for about 25 minutes.
  4. Drain the water and rinse the Tripe again. Set aside.
  5. In a large, clean pot add a liter of water, the garlic, onion, salt, fresh herbs, beef stock, potatoes, and tripe.
  6. Bring to a boil and let cook for 20 minutes.
  7. Make the guajillo sauce by removing the seeds and stem from the pasilla and guajillo peppers, and boiling them for 15 minutes in water. Drain the water and blend the softened peppers with one clove of garlic, salt, pepper, onion, and cumin. Strain the mixture with a strainer.
  8. Add the guajillo sauce and the hominy to the pot with the rest of the ingredients and let cook for an additional 10 minutes.
  9. Serve with lime, onion, and cilantro.

Recipe from My Latina Table

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