Vegetarian Menudo

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Vegetarian Menudo

 

Recipe By :Flavors of the Southwest, Robert Oser

Serving Size : 8 Preparation Time :0:00

Categories : Flavors of the Southwest

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large red or yellow onions -- chopped

3 cloves garlic -- (to 4) minced

hot chiles -- roasted, peeled, & minced, to taste

1/4 cup extra virgin olive oil -- or red wine

3 tablespoons menudo spices (or to taste) OR 2 tbsp.

chili powder and 1 tbsp. ground Mexican

oregano

4 large tomatoes or 1 28 oz can crushed tomatoes

2 cups cooked posole or hominy

2 cups cooked lima beans

2 cups cooked black-eyed peas

1 pound frozen corn or kernels sliced from 3 ears

of fresh corn

8 cups water or vegetable stock

 

In a large heavy pot, saute or braise the onions, garlic, and chiles in the

olive oil or

red wine, stirring constantly, until well cooked and tender. Add the menudo

spices and

continue cooking. The mixture will start to stick; keep stirring and scraping

everything

back down into the pot and cook for another 5 minutes. Add the tomatoes and

scrape the

pot to mix all the ingredients.

 

Add the remaining ingredients and stir well. Cook together about 30 minutes

longer.

Adjust the seasonings and serve topped with some chopped raw onion.

Traditionally, menudo

is served with a lemon wedge (probably to cut the fat from the tripe that is

traditionally

used). Serve a stack of hot tortillas on the side.

 

S(ISBN):

" 1-57067-049-8 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 115 Calories; 7g Fat (52.8% calories from

fat); 4g

Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

Exchanges: 1/2

Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat.

 

NOTES : This spicy stew tastes best when you make it with dried lima beans,

black-eyed

peas, and posole, soaking and cooking them yourself. but if that is too

time-consuming,

use frozen or canned ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0