Vegan menudo rojo with potatoes and hominy is my plant-based take on the beloved Mexican classic that traditionally simmers tripe in a richly spiced red chile broth. But don’t worry—there’s zero meat here and zero compromise on flavor. This hearty soup is deeply smoky, slightly spicy, and full of satisfying textures from the tender potatoes, chewy hominy, and hearty chunks of plant-based protein. It’s the kind of dish you make when you want to curl up with something soul-warming, deeply flavorful, and rooted in Mexican culinary traditions. Whether you're vegan, vegetarian, or just looking to try a healthier menudo recipe, this version delivers the same comfort and depth in every spoonful.
Vegan Menudo Rojo with Potatoes and Hominy
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course, Soup
Cuisine Mexican
Large stockpot or Dutch oven This is essential for building the flavors of your stew. A Dutch oven retains heat beautifully and is ideal for slow simmering.
High-speed blender You’ll need this to create the smooth chile sauce that gives the menudo its deep color and flavor. An immersion blender can work in a pinch, but a regular blender gets a silkier texture.
Medium skillet For sautéing the aromatics and blooming the spices.
Strainer or sieve (optional) For straining the chile sauce if you prefer a smoother broth.
Knife and Cutting Board A sharp knife makes prep quicker and safer.
Ladle and serving bowls Because nothing beats serving this hot straight from the pot.
For the broth
- 6 dried guajillo chiles stemmed and seeded
- 3 dried ancho chiles stemmed and seeded
- 1 tablespoon neutral oil like avocado or canola
- 1 medium yellow onion roughly chopped
- 5 cloves garlic smashed
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon smoked paprika
- 1 tablespoon tomato paste
- 6 cups vegetable broth low-sodium preferred
- Salt to taste
For the stew
- 2 tablespoons olive oil
- 2 medium russet potatoes peeled and cubed
- 1 25 oz can white hominy, drained and rinsed
- 1 15 oz can young jackfruit in brine, drained and shredded (optional, for texture)
- 1 14 oz block firm tofu or seitan, cubed or shredded
- Juice of 1 lime
- Chopped fresh cilantro for garnish
- Finely diced white onion for garnish
- Dried oregano for garnish
Prepare the Chiles
Place the dried guajillo and ancho chiles in a heatproof bowl and cover with hot water. Let them soak for 15 minutes until softened. Once soft, transfer to a blender with 1 cup of the soaking liquid, the onion, garlic, cumin, oregano, paprika, tomato paste, and a generous pinch of salt. Blend until completely smooth. If desired, strain the mixture through a fine mesh sieve to remove any skin or seeds.
Make the Chile Base
In your stockpot, heat 1 tablespoon oil over medium heat. Add the blended chile sauce and cook for 5-7 minutes, stirring often, until it darkens in color and the oil starts to separate. This deepens the flavor and brings out the spices.
Build the Stew
Add the vegetable broth to the chile base, stirring to combine. Bring to a simmer. Add your diced potatoes and let them cook for about 10 minutes.
Add the Hominy and Plant Proteins
Stir in the hominy, shredded jackfruit, and cubed tofu (or seitan). Simmer the mixture gently for 30–35 minutes, or until the potatoes are tender and the broth is flavorful and thickened. Taste and adjust salt as needed.
Finish with Brightness
Stir in fresh lime juice to balance the richness. Ladle the stew into bowls and top with chopped cilantro, raw white onion, and a pinch of oregano for that classic menudo finish.
Pairings
This vegan menudo rojo is a showstopper on its own, but you can take it to the next level with some thoughtful pairings:
- Warm corn tortillas: Charred on the skillet for that authentic street-style feel.
- Mexican rice: A simple tomato-based rice makes a great side if you’re feeding a crowd.
- Avocado slices: For creaminess and a cooling element to balance the spices.
- Pickled jalapeños or carrots: Bring some acidity to contrast the rich broth.
- A cold Mexican lager or agua fresca: A refreshing drink makes this meal even more comforting.
If you're exploring vegan Mexican recipes or diving into vegetarian Mexican food traditions, this soup pairs beautifully with vegan tamales or even a small bowl of guacamole and tortilla chips to start.
FAQs
1. What kind of plant-based protein works best here?
Firm tofu and seitan both hold up well to simmering and absorb the rich flavors of the broth. Jackfruit is also a great option for texture—it's especially good for mimicking the chewiness of tripe.
2. Can I use sweet potatoes instead of russet potatoes?
Absolutely. Sweet potatoes add a subtle sweetness and more fiber, and they hold up beautifully in the stew. This is a great way to make the dish even more nourishing.
3. Can this be made in the Instant Pot?
Yes! Sauté the chile sauce using the “Sauté” mode, then add the rest of the ingredients. Cook on high pressure for 10 minutes with a natural pressure release. It’s a great shortcut for a menudo instant pot recipe that tastes like it simmered all day.
4. Is this dish similar to pozole?
Yes and no. Pozole and menudo both feature a chile-based broth and hominy, but menudo traditionally includes tripe and has a more intense flavor. This vegan menudo rojo recipe sits somewhere between a vegan pozole and classic menudo, with deep spices and a meat-free approach.
5. How does this compare to Filipino or Guatemalan versions of menudo?
Great question! While the menudo recipe Filipino-style (and related sopas recipe Filipino dishes) often include tomato sauce and different proteins like pork or hot dogs, this version leans into Mexican traditions with dried chiles and hominy. You might see some overlap in flavor layering though! And just like in guatemalan recipes or ecuadorian recipes, the heart of the dish is in the slow simmer and deep comfort it brings.
