This dish is not for the faint of heart, but if you want tradition you have to have menudo for New Year's Day. It is guaranteed to cure the worst of hangovers.
Ingredients
10 lbs pansa (ask your butcher for a menudo; he'll know what to give you)
2 patas
2-3 large garlic cloves
6 lbs hominy
1 large onion
3 oz red chile
1/3 cup salt
Directions
Soak pansa in vinegar (1 cup) and water (2 gal) for 20-30 minutes. Drain and wash meat thoroughly, removing any debris and excess fat. Cut into 1 inch pieces. Place meat in a large soup pot and add water to cover. Bring to a boil, stirring occasionally. Discard skimmings.
Blend garlic cloves, onion, and 1/2 cup water. Add to menudo along with salt.
Bring back to a boil, reduce heat to a rolling simmer. Cook for approximately 5 hours, until meat is tender. Let cool and remove large bones. Add hominy and red chile. Mix well. Boil for 30 minutes.
Serve with garnish of chopped green onion, cilantro, and crushed oregano.
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