Description
Vegan Menudo is just as comforting as authentic Mexican Menudo soup. It’s made with a savory chili broth, two different kinds of mushrooms, and hominy. It’s perfect for a cold winter day or as a hangover cure.
Ingredients
Scale
- 3–4 Snow Mushrooms, dried (see above)
- 6 Shiitake mushrooms, sliced
- 1 cup soya (optional but recommended, see above)
- 4 cups hominy
- 3 chiles California, dried
- 4 chiles Guajillo, dried
- 3 tomatoes, large
- 1/2 white onion
- 2 garlic cloves
- 1 bay leaf
- 6–8 cups vegetable broth (see above)
- 1–2 tbsp avocado oil
- Salt to taste (I used about 2 tsp)
Toppings:
- 1/2 purple onion, diced
- 1/4 cup oregano
- 4–5 limes
- Tortilla chips or tostadas
- 1.4 cup cilantro, minced
Instructions
- Begin by removing the stems, seeds, and veins from the dried chili peppers. Add to a large bowl along with snow mushrooms and add boiling hot water. Soak for 30 minutes.
- Put a griddle or comal on medium-high heat and place tomatoes, garlic, and half onion to roast for 10-15 minutes until charred on all sides. Garlic roasts faster to make sure to not burn it. You can also air fry at 400 F for 10-12 minutes.. (take out garlic at about 7-8 min).
- Save water where the chilies are soaked but drain chilies and set snow mushrooms aside. Add soaked chilies, roasted tomatoes, onion, garlic, and about 1 cup of chili-soaked water to a blender. Blend until very smooth, strain, and set aside.
- Use a knife to dice snow mushrooms into bite-sized pieces along with shiitake mushrooms.
- Turn a pot on medium heat and add oil. Add in all mushrooms and saute until golden brown for about 5 minutes. Next, add the chili sauce and let simmer for 5 minutes.
- Add in the vegetable broth, soya, bay leaf, hominy, and salt, and let simmer for at least 10 minutes before serving.
- Serve in a bowl, add lime juice, oregano, and cilantro, and enjoy!
- Prep Time: 20
- Cook Time: 20
- Category: Soups
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
