Vegetarian Menudo.
Photo coming soon.
Here is a very basic recipe for vegetarian menudo that my dad came up with. I grew up with him making the real deal with the tripe (no patas in our version), though I always picked the meat out anyway. This is a great breakfast soup, full-bodied and spicy.
Vegetarian Menudo
1 29 oz can of hominy
Enough vegetable broth cubes to make 6 cups of broth
2-3 cloves of garlic, crushed
2 1/2 tablespoons of New Mexico chili powder or similar chili powder, but not the kind with cinnamon in it
1/2 tablespoon of mexican oregano, ground
Start with a 2 quart sauce pan and add in the entire can of hominy and liquid from the can. Refill the can about 3/4 the way full with cold water and add that to the pot with heat on medium. Add in vegetable cubes, crush in garlic and add spices and stir. Simmer and stir occasionally until hot, just barely boiling. Turn heat to low and simmer about 5-8 more minutes. Serve with garnishes like fresh chopped cilantro, diced white onion, lemon wedges, more ground oregano and warm corn tortillas on the side.
This could be made vegan if you choose vegan vegetable cubes.