Date: Thu, 10 Feb 94 08:08:13 MST
From: Greg Beary (firstname.lastname@example.org)
2 cans of hominy (undrained)
1 bag of frozen lima beans (16oz I think)
1 bag of frozen black-eyed peas (16oz)
1 bag of frozen corn (16oz)
2 large onions
3 cloves of garlic
1 large can of tomatoes (crushed)
1/4 to 1/2 bag of menudo spices (sold in your Mexican food aisle)
hot chiles to taste
8 cups of the veggie stock (or water if you boost the seasonings)
1. Saute the onions/chiles in the manner you like. I just chop them
in the food processor (they come out very moist) with several
hot chiles, dump them in a large FarberWare pot and start "frying"
them. When they start to stick, add the liquid of your choice (I
use red wine) and scrape all the stuff off the bottom of the pan.
Add the menudo seasonings and garlic. Let everything stick again.
This time "deglaze" the pot by adding the tomatoes (crushed with
the juice) and scraping the bottom of the pot.
2. Add all the other ingredients and stir well. This is a "to your
taste dish", so you should check and adjust the seasonings. This
can be somewhat of a issue if you've never had menudo. The soup should
should be spicy, but the taste of the hominy should come through.
Add whatever it takes to make it taste good to you (salt, pepper,
hot pepper, more menudo seasoning, etc.).
3. Simmer until everythings cooked (about 20-30 min).
4. Serve the menudo with finely chopped raw onion, dried hot peppers,
a jar of oregano, and small wedges of lemon. (You may not need the
lemon. Traditionally, I think its used to cut the "fat" of the tripe).
You add as much of the condiments as you like (oregano is a
predominant seasoning in menudo) and serve the soup in a large bowl
with hot tortillas on the side. I like to dip the tortillas in the
soup / or spoon some of the broth and veggies into a bit of tortilla
and eat it.