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Add a photoServings: 8
Ingredients
- 3 x Cloves garlic, minced
- 1 med Onion, minced
- 1 Tbsp. Peanut oil
- 3 c. Beef broth
- 1 can (16-ounce) pozole (hominy)
- 2 Tbsp. Good red chile pwdr
- 2 x Canned Chipotles, minced
- 4 x Chiles de Arbol, minced
- 1 tsp Cumin
- 2 lb Left-over smoked pork roast, minced
- Â Â Salt and pepper to taste
- Â Â Cilanto
- Â Â Lime
Directions
- I had about two pounds of left- over smoked pork roast in the lying around the freezer and thought about making a tripe-less menudo last night. I could never get used to eating fuzzy/slippery meat. This got a big thumbs up from the SOCH. (Significant Other Chile Head).
- Sopa Tripe Face Boogie (Tripe-less Menudo)
- Sautee onions and garlic in oil till clear. Add in chile pwdr and cook for two min. Add in the rest of the ingredients and bring to boil. Simmer for 45 min. Garnish with cilantro and a wedge of lime.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 8 servings | |
| Calories 134 | |
| Calories from Fat 62 | 46% |
| Total Fat 6.92g | 9% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 356mg | 15% |
| Potassium 321mg | 9% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.66g | 0% |
| Protein 14.86g | 24% |
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