From the flu to a hangover, this sometimes scary soup is what we would eat on New Year’s Day for as long as I can remember. The ingredients are not what you would call appetizing, but the end result is AMAZING! This is an all day process and it WILL stink up your house. Try it if you dare.
Step 1: Ingredients
1 ½ lbs of pansa (cow stomach lining)
6 cloves of garlic crushed
A ton of salt
2 16 oz cans of hominy (corn kernels soaked in lye, I said it was a scary soup!)
2 1/2 cups of homemade red chile sauce
or Las Palmas Enchilada sauce (hot).
Step 2: Clean, Cut, Boil, Wait
Take your pansa out of it’s packaging and inspect. Get your collander and turn on the cold water. You need to rinse and clean the “meat.” You are looking for stray hairs and other foreign items in the lining of the stomach. It will be easy to find against the white of the stomach. Rinse clean and drain. Again, the pansa I bought from Walmart was very clean, but I still gave it a little rinse.
Chop your onions into quarters and make sure your garlic is slightly crushed. Get a very sharp knife and cut your pansa into 1 inch cubes. Fill a large pot with water and add your onion and garlic. Add 2 palmfuls of salt, stir until dissolved. Add your pansa and let it cook for 2 1/2 hours on medium. Check periodically to skim the top of the soup. This frothy spuma needs no place in your soup, discard.
Step 3: While You Wait....
At first I was going to just use canned enchilada sauce for this soup; which there is no shame in because that's how my Gramma would make her menudo - but I had plenty of time and all the ingredients to make the sauce so I did.