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(Please check the ingredients list for your White Menudo below) Place on medium-high heat, and bring to a boil. Skim off the foam that will form on the top after a few minutes. Now, partially cover the pot, reduce the heat to medium-low, and gently simmer for about 2 hours.
White Menudo is really easy to make, this authentic soup form the State of Sinaloa in Mexico uses few ingredients but it is packed with a lot of flavors rendering a very earthy meal in a bowl. White Menudo Soup, a perfect meal in a bowl!
Menudo (similar to pozole and other soups and stews) tastes even better as a leftover than when you first make it. Cooks usually prepare the soup mid-week, then chill and reheat it on Saturday or Sunday, a process that concentrates the broth and intensifies the flavors.
As with many authentic Mexican and Hispanic dishes, menudo comes in countless renditions. It can be red (made with dried chilies), include pig’s feet or hominy (or both), or be served with bolillos, tortillas, or tostadas. Some South American versions include chorizo, yuca, or potatoes.