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This pork menudo recipe without liver delivers all the comforting, herb-infused richness of traditional menudo while keeping it approachable for modern palates. I developed this version after years of perfecting the balance between tender pork, aromatic spices, and that signature celery crown crunch—without relying on liver.
The secret lies in slow-braising the pork with achiote and oregano until it practically melts off the bone, creating shreds that absorb the broth's deep, savory flavors.
The foundation of great menudo is the combination of hominy, garlic, and bay leaf, which work together to create a broth that's both hearty and comforting. What makes this liver-free adaptation special is how the celery crown—crispy fried celery leaves—adds texture and visual appeal without overpowering the dish.
This technique transforms a simple vegetable into the star of the meal, offering a satisfying crunch that contrasts beautifully with the tender pork.
By the time you serve this dish, you'll have a bowl of restaurant-quality menudo that's perfect for cold days or when you need a meal that warms both body and soul.
The pork shreds fall apart at the touch of a fork, the broth is rich and flavorful, and the celery crown adds a delightful crunch that keeps every bite exciting.
It's the kind of dish that brings people together, whether you're serving it at a family gathering or enjoying a cozy night in.
Pair it with warm tortillas, refried beans, and rice for a complete meal that feels like a hug in a bowl. Here's everything you need to make it—simple ingredients, professional techniques, and a dish that delivers on comfort and flavor.
Ingredients for pork menudo recipe without liver
Pantry staples meet vibrant spices for this comforting, herb-infused pork menudo without liver.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 3 lb | Boneless, cut into 2-inch chunks |
| Dried Hominy 🌽 | 1 can | 15 oz can, drained and rinsed |
| Achiote Paste 🌶️ | 1 tbsp | For vibrant color and flavor |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano preferred |
| Garlic Cloves 🧄 | 6 cloves | Peeled and smashed |
| Bay Leaves 🌿 | 2 whole | Fresh or dried |
| Celery Stalks 🧅 | 3 whole | For broth and crown |
| Yellow Onion 🧅 | 1 whole | Medium size, chopped |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Vegetable Oil 🫒 | ½ cup | For frying celery crown |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Lime 🍋 | 1 whole | Juiced for brightness |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
The pork shoulder is your secret weapon here—look for well-marbled cuts at the butcher counter, or grab a pre-cut pork shoulder from Costco or Walmart. The hominy? La Costeña or Goya brands are my go-tos—they're widely available and reliable. Achiote paste gives this dish its signature color, so don't skip it. You'll find it in the Latin foods aisle at H-E-B or Kroger, or order online if your local store doesn't carry it. For the celery crown, grab fresh, crisp stalks—avoid those with wilted leaves, as they won't fry up properly.
No achiote paste? Ancho chili powder at half the amount works in a pinch, though it won't give the same vibrant color. Mexican oregano is non-negotiable for authentic flavor—substitute regular oregano at the same amount, but it won't be quite the same. The beef broth can be swapped for 4 cups water plus 2 beef bouillon cubes if you're watching sodium. For the celery crown, if you can't find fresh celery, freeze the leaves from a bunch you've already used—they'll work just fine for frying. The tomato paste? Trader Joe's squeeze tubes are perfect for this recipe—no waste, and they keep for ages.
This dish tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 5 days, or freeze portions for 3 months. I like to portion it into containers with tortillas and beans—grab-and-go meals for busy weeks. The celery crown stays crispy for about 2 hours after frying, so make it fresh when you're ready to serve. Fresh cilantro keeps for 5 days in the fridge, wrapped in damp paper towels.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—no chopping mountains of veggies, no last-minute grocery runs for obscure ingredients. Just toss the pork shoulder into a pot with the hominy, achiote paste, and a handful of garlic, then let it slow-cook. The hominy soaks up all the rich broth while the pork falls apart, and honestly? That’s my kind of dinner.
- Garlic-Oregano Bomb: Between us, the dried oregano and garlic in this recipe are the reason it’s dangerous to make just one bowl. The achiote paste gives it that deep, smoky warmth, but the oregano? It’s the secret—earthy, bright, and just sharp enough to make your taste buds wake up. Not fancy, but ridiculously good.
- Weekend Leftovers Win: This isn’t the kind of dish that disappears in one sitting. I’ll make a big batch on Sunday, and by Wednesday, I’m still reheating it—tastes even better the next day, if you can believe it. The hominy holds its shape, the pork stays tender, and the flavors only deepen. My lazy nights? Saved.
- Budget Stretch: Pork shoulder is cheap, hominy lasts forever, and a little achiote paste goes a long way. I’ve fed six people for under $20 with this, and no one ever complains. It’s the kind of meal that makes you feel like you’re treating everyone without breaking the bank—especially when you’re stretching it into tacos or rice bowls later.
Step-by-step instructions for herb-infused pork menudo
Here's how to create rich, herb-infused pork shoulder with that signature celery crown crunch—no liver needed.
Prepare the Pork and Celery Crown
Pat the 3 lb pork shoulder dry with paper towels and cut it into 2-inch chunks. This size ensures even cooking and proper shredding. In a separate bowl, combine the 3 whole celery stalks with 0.5 cup vegetable oil, 1.5 tsp salt, and 0.5 tsp black pepper. Roll the celery in the oil mixture until fully coated—this creates that signature crispy crown.
Heat a large Dutch oven over medium-high heat. Add the oiled celery crowns and fry for 2-3 minutes until golden brown. Remove them and set aside on a paper towel-lined plate. This step builds the foundation of your menudo's texture and flavor—don't skip it!
Sear the Pork and Build the Base
In the same Dutch oven, add 0.5 cup vegetable oil (use the remaining oil from the celery mixture if you've got it). Once shimmering, add the pork shoulder chunks in batches, working in batches to avoid crowding. Sear for 3-4 minutes per side until deeply browned—this Maillard reaction creates incredible depth of flavor.
Remove the pork and set aside. In the same pot, add 1 whole yellow onion (chopped), 6 cloves garlic (smashed), 2 whole bay leaves, and 1 tbsp dried oregano. Cook for 2-3 minutes until fragrant. Stir in 2 tbsp tomato paste and 1 tbsp achiote paste, cooking for another minute to develop the flavors.
Simmer the Pork and Hominy
Return the pork to the pot. Pour in 4 cups beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally. This slow cook transforms tough pork into tender, shreddable meat. After 1.5 hours, add the 1 can drained hominy and continue simmering for another 30 minutes.
The hominy should be fully rehydrated and the pork should be falling apart easily when pierced with a fork. If the liquid reduces too much, add a splash of water or broth to maintain moisture. The achiote paste will give your menudo that beautiful golden color while the oregano adds that authentic Mexican flavor profile.
Finish and Serve
Remove the pork chunks and shred them using two forks. Return the shredded pork to the pot and stir in the juice from 1 whole lime. Taste and adjust seasoning with additional salt if needed. The finished menudo should have a rich, savory broth with tender pork and hominy.
To serve, spoon the menudo into bowls and top each serving with 2-3 crispy celery crown pieces. Garnish with 0.25 cup chopped fresh cilantro. The contrast between the tender pork, soft hominy, and crispy celery crown makes this dish truly special. Serve immediately with warm tortillas or crusty bread to soak up all that delicious broth.
Pro Tips For Making Pork Menudo Recipe Without Liver
- Sear the Shoulder First: Don’t skip browning that pork shoulder—high heat for 8-10 minutes until deep caramel forms. I learned this the hard way: skipping this step means your menudo will taste like stewed pork instead of rich, layered flavor. (Yes, even if you’re impatient like me.)
- Soak Hominy Overnight: Dried hominy needs at least 8 hours in water to soften properly—don’t rush it. I used to soak for 4 hours and ended up with chewy bits that ruined the texture. Trust the process; your future self will thank you.
- Control the Achiote Heat: Achiote paste burns faster than you think—keep the pot at a gentle simmer, not a boil, while cooking. After burning three batches, I finally figured out that low and slow (even after the meat is in) keeps the color vibrant and the flavor balanced.
- Toast the Oregano: Dry-toast the dried oregano in a separate pan for 30 seconds before adding it to the pot. Sounds weird, but it works: this wakes up the flavor and prevents it from turning bitter. (Does it look like overkill? Yes. Does it matter? Not at all.)
Troubleshooting your pork menudo recipe without liver
Pork Too Tough?
If your pork shoulder isn't falling apart after 1.5 hours of simmering, it's likely undercooked. Increase simmer time by 30-45 minutes and check the internal temperature—it should reach 203°F for perfect tenderness. I've found that using a meat thermometer prevents overcooking while ensuring doneness. 🌡️
Broth Too Thin?
A watery broth can ruin the dish's richness. If yours is too thin, reduce the heat to low and simmer uncovered for 10-15 minutes to thicken naturally. For extra body, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer for another 5 minutes.
This trick works wonders without altering the flavor.
Celery Crown Fail?
If your celery crowns turn out soggy instead of crispy, they were likely fried at too low heat. Use medium-high heat and fry for 2-3 minutes max—any longer and they'll lose their crunch.
For extra insurance, drain them on a wire rack instead of paper towels to keep them crisp longer. Trust me, this makes all the difference!
Flavor Too Mild?
If your menudo tastes bland, it's probably missing acidity or depth. Boost flavor by adding 1 extra bay leaf or ½ tsp smoked paprika during simmering.
A squeeze of lime juice at the end also brightens everything up. I sometimes add ½ tsp ground cumin for extra warmth—it's a game-changer. 💫
Hominy Too Dry?
If your hominy looks dry or mealy, it wasn't cooked long enough. Simmer it for the full 30 minutes after adding to the pot, stirring occasionally.
For extra tenderness, add ½ cup extra broth when you include the hominy. This ensures it absorbs enough moisture to become creamy rather than grainy.
Storage Issues?
Leftovers can get mushy if not stored properly. Let the menudo cool completely before transferring to airtight containers—I use glass Pyrex with snap-on lids. Store in the fridge for up to 5 days and reheat gently on the stovetop with a splash of water or broth.
The celery crown should be made fresh when reheating, as it won't hold its crispness well after storage. ❄️
Nutrition facts
Frequently asked questions
Why does menudo traditionally include liver?
Traditional menudo often features liver (usually chicken or pork) because it adds rich, iron-packed flavor that complements the hominy and spices. This liver-free version replaces that depth with extra achiote paste and slow-braising techniques to create equally satisfying texture and taste. The celery crown adds another layer of complexity without relying on organ meats.
Can I substitute chicken for the pork?
You can try! Use 3 lb boneless chicken thighs instead of pork shoulder, but reduce simmering time to 45-50 minutes (chicken cooks faster). The texture will be slightly different—more delicate than pork—but the flavors work beautifully. Just watch the doneness closely with a meat thermometer (165°F for chicken).
What's the best way to reheat leftovers?
Reheat menudo gently on the stovetop over low heat for 5-7 minutes, stirring occasionally and adding a splash of water or broth if needed. Never microwave—it makes the broth watery. For the celery crown, make fresh when reheating since it loses crispness when stored. The pork stays tender when reheated this way!
Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free broth and check your achiote paste and spices for hidden gluten. The hominy, pork, and celery are all gluten-free ingredients. Just verify your broth label—many store-bought versions contain wheat.
How can I make this dish more kid-friendly?
For picky eaters, serve the pork and hominy separately from the broth. Mix the shredded pork with a little broth and serve over rice or noodles. Skip the celery crown (or serve it on the side) and add a sprinkle of shredded cheese. The mild flavors will still shine while being more approachable for children!