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VEGAN MENUDO
Equipment
- Cutting
board - Blender or
food processor - Wooden spoon or
spatula - Ladle
Ingredients
- 1 large onion diced
- 3 garlic cloves minced
- 2 tbsp. vegetable oil
- 2 tbsp. chili powder
- 2 tbsp. smoked paprika
- 2 tsp. cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 14- oz. can diced tomatoes
- 1 14- oz. can kidney beans drained and rinsed
- 1 14- oz. can hominy drained and rinsed
- 4 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the chili powder, smoked paprika, cumin, oregano, salt, and black pepper to the pot, and stir to combine with the onion and garlic.
- Pour the diced tomatoes (with their juice), drained kidney beans, and drained hominy into the pot, and stir to combine with the onion and spice mixture.
- Add the vegetable broth to the pot, and stir to combine all the ingredients.
- Bring the menudo to a boil, then reduce the heat to low, and simmer for 1 hour, stirring occasionally.
- Remove the pot from the heat, and let it cool for a few minutes. Then, transfer about 2 cups of the menudo to a blender or food processor, and blend until smooth. Pour the blended menudo back into the pot, and stir to combine.
- Return the pot to low heat, and simmer for another 30 minutes.
- Stir in the chopped cilantro just before serving.
- Serve the menudo hot, with lime wedges on the side for squeezing over the top.
Notes
NUTRITIONAL FACTS:
Calories: 260 | Total Fat: 11.5g | Total Carbohydrates: 34g | Dietary Fiber: 9g | Protein: 11g
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