Sunday, January 15, 2012
Tripe: 1 package honey comb tripe.
rinse tripe well. Remove any any fat on the tripe. Cut the tripe into bite size pieces. Place the tripe into a pot of salted boiling water. Cook the tripe until tender about an hour or until it is easily pierced with a fork. Drain and set aside.
2Tbsp vegetable oil
1/2 red onion chopped
3 garlic cloves minced
2 fresh plum tomatoes (canned is fine)
6C chicken stock
1 28oz can undrained pinto beans
1 28oz can white hominy, drained
1 28oz can diced tomatoes ( you can also use the left over plum tomatoes if using canned) pureed in blender until smooth
1Tbs oregano (preferably Mexican)
2 tsp ground cumin
salt and pepper
Heat the oil in a large pot over medium low heat. Add the onions and saute until translucent-about 5 minutes.
Add garlic stirring often until fragrant. Add the diced tomatoes and stir until softened-about 2 minutes. Stir in broth and the next 5 ingredients. Bring to a boil then reduce heat to low. Cover and simmer stirring occasionally for 30 minutes.
Add the cooked tripe to the posole. Simmer uncovered 30 minutes longer. Season with salt and pepper to taste.
Garnish with shredded cheese, cilantro and lime wedges. Serve with tortillas.