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Delicious Instant Pot Menudo


  • Rumba® Beef Scalded Tripe (1 package)
  • 1 lb. Rumba® pork neckbone
  • 2 Rumba® pork split front feet
  • 2 epazote sprigs (mint and a lemon skin may be substituted)
  • 1 bay leaf
  • 4 garlic cloves
  • 10 peppercorns
  • 1/2 tablespoon oregano
  • 1 tablespoon salt
  • 1 dry chili ancho, without vein and seeds (add an additional chili for extra spice, if desired)
  • 1/8 teaspoon ground nutmeg, fresh
  • 1 onion, yellow or white
  • 3 qts water (enough to cover ingredients, plus 2 inches)
  • 4 tablespoons oil
  • 4 garlic cloves, chopped
  • 1 onion, yellow or white, chopped
  • 2 tomatoes (approx. 1/2 lb)
  • 2 cups white hominy
  • 1 tablespoon corn starch, if needed
  • 1/2 cup vinegar, optional


  1. Rinse meats, cut tripe into bite size pieces, cut feet into quarters, cut neckbones into chunks.
  2. Using a pressure cooker (including Instant Pot) at high heat, add meats, epazote, bay leaf, cloves, peppercorn, oregano, chilli ancho, nutmeg, onion (cut in quarters), salt and water.
  3. With lid off, bring to a boil then reduce heat. Skim any fat and foam. Stir carefully until no foam is produced. Remove and put chilli ancho aside once soft. NOTE: If cooking on stovetop, follow the same directions: Bring water to a boil and lower heat. Simmer for 2 to 3 hours until meat is tender. Skip to step 6.
  4. Lock pressure cooker lid (raising the pressure), then reduce heat to as low as possible to maintain a constant pressure. Cook for 1 hour.
  5. Remove pressure cooker from heat and let it release all the pressure (approximately 15 minutes).
  6. In a saucepan, heat oil and sauté garlic and onion, add tomatoes last. Mix sautéed ingredients with chilli ancho in a blender. Add the mix to pressure cooker (or stovetop pot) and stir.
  7. Add additional spice or salt if desired.
  8. Add the hominy.
  9. If needed, dissolve a tablespoon of cornstarch into the broth and simmer for a few more minutes to thicken. OPTIONAL: Add vinegar for a more tart, pickled flavor and to reduce grease.
  10. Serve with wedges of lime, chopped onions and corn tortillas.