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Hog maws in a white bowl with a spoon on it and vegetables surrounding the bowl
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5 from 5 votes

Hog Maws Recipe

Hog maws are a Southern delicacy! Slow stewed until tender with bell peppers and onions these hog maws are simple and delicious!
Prep Time5 hours
Cook Time3 hours
0 minutes
Total Time8 hours
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 71kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 3-5 lbs hog maws thawed and cut into 1 inch pieces
  • 1 small yellow onion chopped
  • 1/2 green bell pepper chopped
  • 1 1/2 tsp seasoned salt like a Lawry’s
  • 1 tsp garlic powder
  • 1/4 teaspoon black pepper
  • 1/2-1 tsp crushed red pepper flakes optional
  • 1 tsp apple cider vinegar optional
  • Hot sauce for serving

Instructions

Cleaning the Hog Maws:

  • Prepare a double sink or two separate wash sinks for the cleaning process.
  • Ensure the sinks are thoroughly cleaned before adding the hog maws.
  • Start by rinsing the hog maws one by one under room temperature water to remove any excess debris.
  • Carefully inspect each chitterling and remove any visible grit or black substances then move to the other sink.
  • Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.

Cooking the Hog Maws:

  • In a very large pot (we use a 5 gallon pot), fill it with 1/2-1 gallon of water then add quartered onion and green pepper along with salt, garlic powder and black pepper and red pepper flakes or apple cider vinegar if using, and turn to high heat and bring to a rapid boil.
  • Once boiling, turn heat to medium and add the cleaned hog maws one at a time to the pot.
  • Stir gently to distribute the seasonings evenly.
  • Cover the pot and cook the hog maws over medium heat for about 2-3 hours, or until they are very tender and the flavor of the remaining liquid should be concentrated. Occasionally check the pot to check on them.

Serving the Hog Maws:

  • Once the hog maws are cooked and tender, taste for flavor and adjust before removing from the heat.
  • Serve the hog maws hot or even make them along with the chitterlings next time as a part of a larger meal. They are usually served with hot sauce so enjoy.

Notes

Tips for making the best Hog Maws

  1. Use the Double Sink Method: When cleaning hog maws, this method is a game-changer for keeping your prep area hygienic. By using two sinks (or two large bowls if you don't have double sinks), you can keep the cleaning process efficient. First, rinse in one sink to remove initial debris, then move to the second for a thorough cleanse.
  2. Texture Test: Around the 2-hour mark, gently poke the hog maws with a fork to check for tenderness. They should be tender but not falling apart. Overcooking them might make them mushy, and nobody wants mushy hog maws!
  3. Skim the Broth: After cooking, you'll notice the remaining liquid is concentrated in flavor. This is a good time to skim off any excess fat from the top. It enhances the overall texture and makes for a lighter bite.
  4. Check the Water Level Occasionally: During the 2-3 hours of cooking, make it a point to occasionally check the water level in the pot. If it's reducing too quickly, you might want to add a bit more to prevent the hog maws from drying out or sticking to the bottom.
  5. Let Them Rest After Cooking: Once your hog maws are tender and cooked to perfection, let them rest for a few minutes before serving. This allows the flavors to meld further.

Nutrition

Calories: 71kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3513mg | Potassium: 331mg | Fiber: 4g | Sugar: 6g | Vitamin A: 522IU | Vitamin C: 56mg | Calcium: 42mg | Iron: 1mg