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Old 01-31-2013, 08:23 PM   #11
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sounds like something that could be worked, jpb. adding veggies, liquids, and other savory ingredients that would reduce the sodium per serving.

tbanls for tje ueads up. i'll have to look for it.
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Old 02-01-2013, 06:23 AM   #12
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Quote:
Originally Posted by buckytom View Post
sounds like something that could be worked, jpb. adding veggies, liquids, and other savory ingredients that would reduce the sodium per serving.

tbanls for tje ueads up. i'll have to look for it.
Thanks for the suggestion.
At 300 calories per cup of menudo, out of the can, I guess some soaked dried beans can be added.
That should turn a 29.5 ounce can into 3 - 4 generous portions.
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Old 02-23-2013, 05:43 PM   #13
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quick easy no "meat" version

I make a no tripe version. works well when I want the "menudo" experience without all the fuss.


I take a large can of golden Hominy, put into a pot, add 2 cups water, add a dried bay leaf, a pinch of oregano, 1/2 clove of garlic crushed, 2 pinched of red pepper flake, 1/4 teaspoon ground cumin and 2 tablespoons of red chili powder.

I simmer till the hominy takes on color. and broth slighly thickens.

I serve a bowl with fresh diced onion and a squeeze of lemon juce...a warm corn tortiila with a smear of smashed avocado.

I dont miss the tripe or the mess. Cooking time30 min.
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Old 02-24-2013, 04:52 AM   #14
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I can get a great Menudo at a restaurant a block from my home.

When I get a hankerin' and they're closed I buy Juanita's.

I only heat it as I like the hominy pretty al dente then add lime, chopped red onion, oregano and crushed red pepper.

If I have fresh cilantro on hand I prefer it to the oregano.

I'm intrigued by the suggestion of the Pico Pica hot sauce. I'm going to try it.
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Old 02-24-2013, 04:55 AM   #15
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Quote:
Originally Posted by buckytom

sounds like something that could be worked, jpb. adding veggies, liquids, and other savory ingredients that would reduce the sodium per serving.
I once added cabbage on a whim and it was quite good.
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Old 02-24-2013, 05:00 AM   #16
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Quote:
Originally Posted by chimuelojones
I make a no tripe version. works well when I want the "menudo" experience without all the fuss.

I take a large can of golden Hominy, put into a pot, add 2 cups water, add a dried bay leaf, a pinch of oregano, 1/2 clove of garlic crushed, 2 pinched of red pepper flake, 1/4 teaspoon ground cumin and 2 tablespoons of red chili powder.

I simmer till the hominy takes on color. and broth slighly thickens.

I serve a bowl with fresh diced onion and a squeeze of lemon juce...a warm corn tortiila with a smear of smashed avocado.

I dont miss the tripe or the mess. Cooking time30 min.
I have never made Menudo because the tripe processing seemed as if it would be such a time consuming hassle.

The avocado idea is brilliant.

Thank you!
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