Recipe courtesy of Robert Irvine
Beef Tripe and Hominy Stew: Posole
Total:
4 hr
Active:
30 min
Yield:
12 servings
Level:
Advanced
Total:
4 hr
Active:
30 min
Yield:
12 servings
Level:
Advanced

Ingredients

  • 3 pounds beef tripe, cut into 1-inch pieces
  • 4 dried long red chiles
  • 2 tablespoons grapeseed oil
  • 1 large white onion, diced
  • 3 garlic cloves, lightly crushed with the side of a knife blade and minced
  • 2 cups hominy
  • 1 tablespoon chili powder
  • 6 radishes thinly sliced
  • 3 fresh limes cut into wedges

Directions

Season tripe with salt and pepper and add to a large stockpot. Cover with water and bring to a gentle boil. Reduce heat to low and simmer for about 3 hours, skimming any impurities from the surface

While tripe is cooking cover the chiles with water in a separate small saucepot and boil until re-hydrated and soft. Cool and strain, reserving the cooking liquid. Heat one tablespoon of the grapeseed oil over medium heat in a skillet (reserving the rest of the oil). When the oil begins to shimmer, saute onion and garlic until the onions become translucent. Remove from heat and transfer onions and garlic to a small bowl and reserve the skillet. Remove the stems and seeds from the chiles and add to the bowl with the onions. Using the cooking liquid as needed (reserving the rest of the cooking liquid), mash into a paste with the onions and garlic. Using the same skillet heat the reserved tablespoon of grapeseed oil over medium-high heat and fry the paste for a few minutes. Remove from heat and set aside until needed.

Prepare the hominy as directed on the package, utilizing the remaining chile cooking liquid as part of the cooking liquid for the hominy. (Usually you will need 4 times as much water as hominy). Mix the chile paste well with the cooked hominy. Stir into the pot of tripe, season with chili powder and return to a simmer and allow to thicken. Ladle into bowls and place small amount of sliced radishes in the center. Squeeze fresh lime juice over.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Posole

Recipe courtesy of Emeril Lagasse

Mexican Beef Stew

Recipe courtesy of Rachael Ray

Beef Fennel Stew

Recipe courtesy of Justin Phillips

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Sam's Beef Stew Omelet

Recipe courtesy of Emeril Lagasse

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Good Eats Beef Stew

Recipe courtesy of Alton Brown

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here