We’re having friends over for New Year’s Eve and I wanted to serve them an authentic NM good-luck-for-the-New Year meal. I’m originally from the South so I’ll be making Hoppin’ John soup, too, which is a New Years’ Eve good luck meal, too.

I cut my tripe in tiny pieces after cooking, and it seems to be less offensive to those who think they don’t like tripe! And I remove all the bones from the pigs’ feet and cut that meat tiny as well.

The wonderful thing, besides the deliciousness, is that menudo freezes very well so you can have a bowl anytime you want it. It seems like a lot of work, but it’s just the ticket for a cold winter day. And once you get everything simmering it’s self-care for awhile. Once everything is done and chopped and back in the pot I adjust for salt, spices, and chili-heat.

Living in NM we are so fortunate to have all the ingredients available all year round. When I cook posole (or menudo) I double the recipe to have a stocked freezer full of yummyness.

Thanks again for the recipe. I make posole every year, but needed a refresher on menudo. You did good! Happy New Year, Ginny

Guess I could’ve used a few tips . . .

I like to eat it with an un-abashedly large serving of limes.

In the end I think I prefer birria in the context of mexican specialty dishes. Although I’d love to try and cook this.