Menudo part dos.

I made vegetarian menudo again on Sunday.
I am determined to convert all of my favorite mexican recipes to vegetarian versions without loosing too much of the concept or flavor. I figured out menudo most recently but I'm still trying to figure out how to change turkey mole into a meatless dish. Next up are chilaquiles.
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) and I always picked the meat out anyway. This is a great breakfast soup, full-bodied and spicy. Perfect because there's still a little chill in the mornings these days.
Vegetarian Menudo
1 29 oz can of hominy
Enough vegetable bullion cubes to make 6 cups of broth. You just want the undissolved cubes, not the actual prepared broth.
2 or 3 cloves of garlic, crushed
2 1/2 tablespoons of New Mexico chili powder or similar chili powder from the mexican spice section of the supermarket. Don't get that kind with cinnamon in it!
1/2 tablespoon of mexican oregano, ground
A shake of garlic salt
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. You shouldn't need any salt & pepper. This soup is really savory.
This could be made vegan if you choose vegan vegetable cubes.