Crockpot Menudo with Red Chile and Hominy
Crockpot menudo is the traditional Mexican soup of beef tripe and hominy in a deep red chile broth. The slow cooker does what menudo needs most, which is many hours of low heat.
Why this version works
Menudo is a long-cooked soup. Tripe is a tough muscle that needs hours of moist heat before it softens, and a stovetop pot has to simmer for a long time with an eye on the water level. A slow cooker is steady, quiet and lid-covered, so you can start it in the evening and let it cook overnight. Cooking overnight means breakfast is ready when you wake up, which is how menudo is often served on weekend mornings.
The broth gets its flavor in two stages. First the tripe and shank simmer with onion and garlic and make a rich base, then the red chile sauce goes in late, so its fruity heat stays fresh instead of turning bitter. Hominy in the last hours soaks up the broth and swells. Hominy gives the soup its signature chew and mild corn flavor.
Ingredient notes
Beef tripe: Honeycomb tripe is the usual choice for menudo. Buy it cleaned and bleached, and rinse it well before cooking. If you cannot find the honeycomb type, any clean tripe works, though it may need extra time.
Beef shank: It adds body, collagen and meaty flavor to the broth. Shred the meat back into the pot at the end. Ask for a piece with the bone and some fat, as that is where the flavor sits.
Guajillo and ancho chiles: Guajillos bring bright, mild heat, and anchos add a sweet, raisin-like depth. Look for pliable, not brittle, chiles. Remove seeds and stems for a milder soup.
Hominy: Canned white hominy saves hours. Rinse it so the broth does not taste tinny. Larger cans are the usual size for a pot like this.
Mexican oregano: It is more citrusy than Mediterranean oregano. Crush it in your palm before adding. Mediterranean oregano works if you cannot find it, but use a bit less.
Tips for the best result
Clean the tripe well: This is the most common mistake. Poorly rinsed tripe leaves a strong smell, so soak it with lime and trim off extra fat. A scrub with a brush under cold water also helps.
Strain the chile sauce: A fine sieve removes the skins and seeds, so the broth is smooth, not gritty. Press it through with a spoon to get every bit of flavor.
Do not rush the tripe: It needs the full cook time. Bite a piece, and it should be tender with a slight chew, not rubbery. If it is still tough, give it another hour on LOW.
Swaps and variations
Use less chile and more tomato for a mild family bowl, or add a pinch of chile de arbol for heat. Some cooks add a pig foot, which makes the broth thicker. White menudo, without the red chile, is the other classic style. A few drops of vinegar in the bowl is a popular finish.
Do not add the hominy at the start. After ten hours it breaks apart and turns the broth cloudy and starchy.
What to serve with it
Serve in deep bowls with chopped onion, cilantro, dried oregano and lime wedges on the table, along with crushed red pepper. Warm corn tortillas or bolillo rolls are the usual side. It is a weekend soup, and a good one for a crowd. Offer a small dish of chile flakes so each person can adjust the heat.
Storing, freezing and reheating
Refrigerate for up to 4 days. Reheat on the stove until steaming and add a splash of water if the broth has thickened. Store the garnishes separately so they stay fresh.
Freeze in portions for up to 3 months. The tripe and hominy freeze well, so thaw overnight in the fridge and warm gently. Reheat only what you need, and do not bring the whole pot to a boil more than once.
Crockpot Menudo with Red Chile and Hominy at a glance
- Prep time: 40 minutes
- Cooking time: 10 hours
- Servings: 10 servings
- Ingredients: 14, led by honeycomb beef tripe, beef shank, water, dried guajillo chiles
Tips for Crockpot Menudo with Red Chile and Hominy
Many cooks add a calf foot for body, which you can try. Use less chile for a milder broth. It keeps 4 days in the fridge and tastes better the next day.
Crockpot Menudo with Red Chile and Hominy FAQ
How long does Crockpot Menudo with Red Chile and Hominy take?
Crockpot Menudo with Red Chile and Hominy takes 10 hours of cooking after 40 minutes of prep.
How many people does Crockpot Menudo with Red Chile and Hominy serve?
This recipe makes 10 servings.
What do I need to make Crockpot Menudo with Red Chile and Hominy?
14 ingredients, led by honeycomb beef tripe, beef shank, water, dried guajillo chiles. Amounts are in the recipe card above.
