Menudo

• 3 lb. tripe, washed well
• 1 to 2 lb. pork neck bones, pig's feet or beef shins or oxtails
• 1 whole garlic bulb
• 1 Tbsp. salt
• 3 large chopped onions
• 2 pkg. dry possel or hominy (dried corn)
• 2 to 3 serrano chilies (whole, not roasted)
• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• 2 chopped Anaheim peppers or hotter ones
• 1 Tbsp. vinegar
• 2 Tbsp. chili powder
• 2 tomatoes, chopped (optional)
• 2 Tbsp. lemon juice

1. Combine the first 8 ingredients in large pot.
2. Cover with water; simmer for several hours.
3. Strain broth; chill reserve hominy.
4. Break meat off bones and reserve; chill.
5. When broth can be skimmed, take off fat and add hominy and meat back into broth in pot.
6. Add the remaining ingredients.
7. Cook 1 to 2 hours longer, until it "smells right!"
8. Add seasoning as needed.
9. Serve with side of fresh sage and limes.

tripe, pork neck bones, garlic, salt, onions, possel, serrano chilies, chili powder, cumin, peppers, vinegar, chili powder, tomatoes, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227407 (may not work)