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This pork menudo recipe without liver delivers all the comforting depth of traditional stew—rich broth, tender pork, and aromatic spices—without the organ meats. I developed this version after realizing many home cooks avoid liver but still crave the soul-warming flavors of menudo.
The secret lies in slow-cooked pork cuts like ribs and feet, infused with achiote and cumin for that signature earthy warmth.
The key to authenticity comes from the broth, where pork bones and vegetables simmer for hours to create a velvety base. We skip the liver entirely but maintain texture and richness through crispy celery crowns that add crunch and visual appeal.
This method transforms tough cuts into melt-in-your-mouth perfection while keeping the dish approachable for home cooks.
What you'll end up with is a hearty stew where tender pork pieces float in a deeply flavorful broth, topped with golden celery crowns that crackle with each bite. The aroma alone—spiced with oregano and cumin—will fill your kitchen with the comforting scent of a family gathering.
It's the kind of dish that feels both nostalgic and completely satisfying.
Serve with warm tortillas or steamed rice to soak up every last drop of that rich, herb-infused broth. The celery crowns add a textural contrast that makes each spoonful exciting. This recipe proves you don't need liver to create a truly memorable menudo—just patience and the right technique.
Ingredients for pork menudo recipe without liver
Six pork cuts and aromatic spices create this comforting stew without liver.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Ribs 🍖 | 3 lb | Bone-in for best flavor |
| Pork Feet 🦶 | 2 whole | Cleaned and trimmed |
| Pork Bones 🦴 | 2 lb | For rich broth base |
| Celery Stalk 🧅 | 2 whole | For broth and crowns |
| Onion 🧅 | 1 whole | Yellow or white |
| Garlic Cloves 🧄 | 6 cloves | Peeled and smashed |
| Achiote Powder 🌶️ | 2 tbsp | For signature color |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Dried Oregano 🍃 | 1 tbsp | Mexican preferred |
| Bay Leaves 🌿 | 2 whole | For aromatic base |
| Salt 🧂 | 1 ½ tbsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Vegetable Oil 🫒 | ½ cup | For browning meat |
| Water 💧 | 8 cups | For initial broth |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
The pork cuts are the heart of this recipe. Pork ribs and feet from the butcher section give you that authentic texture and flavor—look for cuts with good marbling. Pork bones are essential for building a rich broth; if you can't find them, substitute with extra pork ribs. For achiote powder, Mexican markets often carry it, but you can find it online too. The celery and onion should be whole to add to the broth's depth—don't peel them, just trim the ends. Fresh garlic cloves make all the difference here, so don't use powdered garlic.
No achiote? Turmeric plus a pinch of paprika gives you that golden color and earthy flavor. Running short on pork feet? Extra pork ribs or even chicken feet work in a pinch, though the texture will differ slightly. For the celery crowns, use the thickest stalks you can find—they should be about 2 inches wide at the base. If your cumin smells like dust, toast it in a dry pan for 30 seconds to wake up the flavor. The tomato paste can be store-bought, but San Marzano tomatoes make a fresher, more vibrant base.
This stew tastes even better the next day once all the flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. The celery crowns stay crispy for about 2 days if stored separately in an airtight container. Double the recipe and freeze half—it's perfect for lazy weeknights. The broth reduces as it cools, so add a splash of water when reheating if it's too thick.
Why You'll Love This Recipe
- One-Pot Magic: The ribs, feet, and bones all simmer together—no extra pots, no fuss. Just toss everything in, add water, and let the slow cooker or Dutch oven do the work while you sip your coffee.
- Rich Without Liver: Honestly, you won’t miss it. The pork feet and bones melt into the broth, giving you that deep, savory base that’s way more forgiving than liver—plus, the celery and onion caramelize into sweet, earthy perfection.
- Crowd-Pleaser Leftovers: Between us, this dish begs to be made in bulk. The broth thickens beautifully overnight, and reheating it the next day turns into a hearty soup—my kids fight over the last bowl, and I don’t even have to cook again.
- Budget Feast: Pork feet and bones are the unsung heroes of affordable meals. You’re getting three cuts for the price of one, and the flavor? Ridiculously good. I’ve fed six people for under $20, and no one leaves hungry.
Step-by-step instructions for pork menudo without liver
This rich, herb-infused stew delivers deep flavor and satisfying texture without liver.
Prepare and Brown the Pork Components
Pat the 3 lb pork ribs, 2 whole pork feet, and 2 lb pork bones completely dry with paper towels. This step is crucial—moisture prevents proper browning. In a large Dutch oven, heat 0.5 cup vegetable oil over medium-high heat until shimmering.
Working in batches, brown the pork ribs on all sides for 4-5 minutes per side until deeply golden. Remove and set aside. Repeat with the pork feet, browning for 6-8 minutes per side until crispy and caramelized. Finally, brown the pork bones for 3-4 minutes per side until well-seared. This browning builds the foundation for rich flavor.
Real talk: Don't rush this step. Proper browning means the final stew will have depth of flavor that can't be achieved any other way. If your pan gets too crowded, work in smaller batches to maintain the right temperature.
Build the Aromatic Base
In the same Dutch oven, add 2 whole celery stalks cut into 1-inch chunks, 1 whole onion cut into 8 wedges, and 6 cloves garlic smashed with the side of your knife. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent.
Stir in 2 tbsp achiote powder, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 whole bay leaves, 1.5 tbsp salt, and 1 tsp black peppercorns. Cook for another 2 minutes until fragrant. This aromatic blend is where all the magic happens—those spices will infuse the entire stew with their flavors.
Here's the thing—don't skip the achiote. It's what gives menudo its signature color and earthy depth. If you don't have it, you're missing half the soul of this dish. The spices should smell warm, toasty, and slightly smoky when properly combined.
Simmer the Broth and Pork
Pour in 8 cups water and scrape up all the browned bits from the bottom of the pot. Return all the browned pork to the Dutch oven and bring to a rolling boil. Once boiling, reduce heat to low and cover partially.
Simmer for 3 hours, stirring occasionally to prevent sticking. You'll notice the pork feet will release from the bones and the ribs will become tender. The broth should reduce slightly but remain abundant. This long simmer is non-negotiable—it's what transforms tough cuts into melt-in-your-mouth goodness.
After 2 hours, check the pork feet. They should be falling off the bones when gently prodded with a fork. If they're not quite there yet, give them another 30 minutes. The ribs should pull apart easily between your fingers. If they're still tough, they need more time.
Prepare the Celery Crowns
While the stew simmers, prepare the celery crowns. Cut the 2 whole celery stalks lengthwise into 1/4-inch thick strips, leaving the bottom 2 inches intact to form the "crown." Blanch in boiling water for 2 minutes, then shock in ice water for 1 minute to set their shape. This step creates that signature crunch that makes menudo special.
Drain well and set aside. You'll add these back in at the very end to maintain their crisp texture. The key to perfect celery crowns is not overcooking them—they should stay crisp with just a slight softening. If they get mushy, you've waited too long to add them back.
Finish and Serve
After the pork is tender, remove the pork feet and ribs from the stew and set aside. Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract maximum flavor. Return the broth to the Dutch oven and stir in 2 tbsp tomato paste. Simmer for 5 minutes to thicken slightly.
Return the pork to the stew and add the celery crowns. Heat through for 2-3 minutes just to warm them. Serve immediately with warm tortillas or corn bread. The contrast of the tender pork, rich broth, and crisp celery crowns is what makes this dish unforgettable.
Pro tip: Make extra broth—it freezes beautifully and makes a fantastic soup base. The flavors only get better the next day as they meld together. This is one of those recipes that tastes even better reheated, so don't hesitate to make a double batch.
Pro Tips For Making Pork Menudo Recipe Without Liver
- CRACK THE BONES FIRST: I learned this the hard way—skipping the bone-cracking step means your broth will be cloudy and weak. Use a meat mallet or rolling pin to crush pork feet and bones into smaller pieces before simmering; this exposes more marrow and collagen, which is where the rich flavor hides.
- SWEAT, DON’T BURN, THE AROMATICS: Celery and onion should release their flavors slowly over 8–10 minutes on medium-low heat—yes, even if you’re impatient like me. High heat turns them bitter, and that’s the last thing you want in menudo. Stir occasionally, and resist the urge to rush.
- SKIP THE CROWDED POT: Pork ribs and feet need room to breathe. If you dump everything in at once, the broth will turn murky and the meat will steam instead of render. Brown the ribs and feet in batches, then transfer them to the pot to avoid a watery, flavorless mess.
- ADD ACID LATE: Tomato paste or vinegar too early? Your pork will turn rubbery. Wait until the last 30 minutes of simmering to add acidity—this keeps the meat tender and lets the flavors meld properly. A splash of lime or a spoonful of paste at the end makes all the difference.
Serving suggestions for this recipe
Warm Tortillas
This stew practically begs for warm, fresh tortillas to soak up every last drop of that rich, herb-infused broth. I keep a stack of corn tortillas (about 12-15) wrapped in a clean kitchen towel and warmed in a 350°F oven for 5-7 minutes.
The slight char on the edges adds another layer of texture that complements the crisp celery crowns. For extra authenticity, brush them lightly with garlic-infused oil before serving. 🌽
Cornbread Crust
My grandmother's secret for menudo is a homemade cornbread crust that adds a sweet, crumbly contrast to the savory stew.
Mix 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, ½ tsp salt, 1 egg, ½ cup milk, and 2 tbsp melted butter into a thick batter.
Spread in a greased 9-inch cast iron skillet and bake at 400°F for 12-15 minutes until golden. Serve directly from the skillet with a generous scoop of menudo on top.
Pickled Red Onions
A quick pickled red onion topping cuts through the richness and adds a tangy brightness. Thinly slice 1 medium red onion and soak in a mix of ½ cup white vinegar, ½ cup water, 1 tbsp sugar, and ½ tsp salt for at least 30 minutes.
The acidity balances the deep, earthy flavors of the achiote and cumin. I like to sprinkle them directly over the stew just before serving so they stay crisp. 🧅
Avocado Slices
For a fresh, creamy contrast, serve ripe avocado slices on the side or directly in the bowl. Look for avocados that yield slightly to gentle pressure—Hass varieties work best. I slice them ¼-inch thick and arrange them fan-style around the edge of the bowl.
The healthy fats in avocado help balance the richness of the pork and broth, making each bite more satisfying.
Lime Wedges
No menudo is complete without a bright lime wedge to squeeze over the top. The acidity cleanses your palate between bites and enhances all the other flavors. I like to use Mexican limes (like Key limes) when available, but regular limes work just fine.
Serve the wedges on the side so everyone can add as much or as little as they prefer. The zest from the lime also makes a fantastic garnish—just grate a little over the top before serving. 🍋
Extra Broth Bowls
This stew is even better the next day, so always make extra broth to serve in small bowls on the side. The reduced, flavor-packed liquid is perfect for dipping tortillas or drinking straight from the spoon.
I like to reheat it gently on the stove and add a splash of water if it's too thick. For a smoky twist, finish with a sprinkle of smoked paprika or a few drops of hot sauce like Cholula. 🥄
Nutrition facts
Frequently asked questions
Can I substitute pork feet if I can't find them?
For the same tender texture, use extra pork ribs (about 4-5 lbs instead of 3 lbs) or chicken feet in a pinch. The ribs will give you that signature meaty bite, while chicken feet add gelatinous richness. Just increase simmering time by 30 minutes to ensure tenderness.
Why does the recipe call for achiote powder?
Achiote gives menudo its signature golden color and earthy, slightly peppery flavor. Without it, the stew lacks that authentic depth. If you can't find it, mix 1 tbsp turmeric with ½ tsp paprika for color and flavor—though true achiote has a unique aroma that's hard to replicate.
How do I make the celery crowns crispy?
Blanching is key! Cut celery into ¼-inch strips, leaving the base intact. Boil for exactly 2 minutes, then shock in ice water for 1 minute to set the texture. Drain well and add back only at the very end—overcooking turns them mushy. For extra crunch, dry them on paper towels before adding to the stew.
Can I make this in an Instant Pot?
Yes, but with adjustments. Brown the pork first, then add all ingredients except celery crowns. Cook on high pressure for 60 minutes, then natural release. For celery crowns, prepare them separately and add just before serving. The Instant Pot version will be faster but slightly less tender than the stovetop method.
What if my stew tastes too salty?
Add 1 cup cold water or broth and simmer for 10 minutes to dilute the salt. If that's not enough, stir in ¼ cup heavy cream or ½ cup tomato sauce to balance the flavor. Avoid adding more liquid too soon—it can dilute the rich broth's depth.