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Vegan Menudo Rojo with Potatoes and hominy

Vegan Menudo Rojo with Potatoes and Hominy

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Chiles

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.