Maverick wrote:
>
> "Mike Beede" > wrote in message
> ...
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Still not
> >> impressive enough to make me want to prepare this from scratch.
> >
> > I'm having a hard time thinking of anything that I'd want to
> > prepare from scratch if all I tried was a canned version. Do
> > you have access to a restaurant that serves menudo? I don't
> > care for it much myself, but I'll bet it's lots better than
> > any canned version.
> >
> > You mention liking hominy. Have you tried posole? I've
> > had some in New Mexico that is one of the best soups I
> > can remember eating. I've thought of making it myself,
> > but my family aren't big on soups.
> >
> > Mike Beede
>
> Mike? The only difference between pesole and menudo is the tripe.
> Everything else is the same.
>

Pozole de Nixtamal

2 cups lime hominy
6 cups water
1 lb pork ribs or other boiling hog meat
1/2 lb pork rind
4 dried red chile pods
2 tsp salt
2 cloves chopped garlic
2 tsp oregano (Mexican)
1 tsp saffron

Menudo

2 1/2 lbs tripe
1/2 calf's foot
vinegar and cold water for soaking tripe and calf's foot
2 garlic cloves
1/2 small onion
3 qts water
salt
1 1/2 cups hominy
red chile puree or 1 cup canned red chile sauce
raisins (optional)

Similar but not the same