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Homemade Menudo Verde photo

Menudo Verde

This Menudo Verde is a vibrant, hearty Mexican soup packed with flavor! Perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Broth:
  • 2 pounds honeycomb beef tripe cleaned and cut into bite-sized pieces
  • 2 pounds beef shanks
  • 1 large white onion quartered
  • 6 cloves garlic halved
  • 2 leaves bay leaves
  • as needed water to cover meat
For the Green Base:
  • 6 poblano peppers roasted and peeled
  • 6 tomatillos husked and washed
  • 2 jalapeño peppers stemmed and seeded
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • 4 cups white hominy drained and rinsed
  • 1 tablespoon dried Mexican oregano
  • to taste salt

Equipment

  • Large pot
  • Blender or Food Processor
  • Cutting board and knife
  • Measuring spoons and cups
  • Spoon

Method
 

Instructions:
  1. Start by placing the cleaned honeycomb beef tripe and beef shanks into a large pot. Add the quartered onion, halved garlic cloves, bay leaves, and enough water to cover the meat completely. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for about 2 hours, or until the meat is tender.
  2. While the broth is simmering, roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes. Once cooled, peel the skins off the peppers, removing the seeds if you prefer a milder flavor.
  3. In a blender, combine the roasted poblanos, tomatillos, and jalapeño peppers. Blend until you achieve a smooth puree.
  4. After the meat has simmered for 2 hours, add the green puree to the pot along with the ground cumin, black pepper, drained hominy, and dried Mexican oregano. Stir well to combine and let it simmer for an additional 30 minutes.
  5. Taste the broth and season with salt as needed. Once everything is cooked through and the flavors have developed, your Menudo Verde is ready to be served.

Notes

  • Feel free to adjust the spice levels by adding more or fewer jalapeños.
  • If you prefer a thicker soup, allow it to simmer longer to reduce the liquid.
  • For a more pronounced green flavor, consider adding fresh spinach or kale in the last few minutes of cooking.