Meatless (and Vegan) Menudo

Oh yes, this happened! If you are not familiar with the Mexican dish of menudo or pozole, I am sorry to tell you that you're life is still not complete. Menudo and/or pozole are like Mexican icons, based off of different versions of soups that are made using hominy. Menudo was something I grew up on, always picking out the pork meat pieces (menudo is technically the name for the pork meat used), and the dish carries a very emotional meaning for me. Food is way tastier when it has the power to invoke strong positive emotions and memories, and for many Mexicans, a well made bowl of menudo or pozole will do just that. My flight being cancelled and having to go back to a friend's house to cook this dish gave me 2 witnesses who can attest to the scrumptiousness of it all. My friend even said "this dish doesn't even need meat, I can't believe I just said that." I'm beginning to realize I have more than a knack for cooking, maybe one of these days I'll decide to cater and see what happens. Anyway, this dish surprised me in it's tastiness. Funny enough, most of the ingredients I used are basically impossible to get in Japan unless you have connections (someone like me let's say), yet I used fried soft tofu to mimic the chewy pork pieces of menudo, tofu of a quality I have never really found in the U.S. I intend to make this dish for my family when I go back for a visit, and though I didn't make the dish to see how close I could get it to tasting like it had been boiled with pork, I know they won't even be able to tell the difference. They may think that me not using meat is a lie too ha ha. These hands and this soul are getting good at making things of beauty, but that's just me being modest. Reminder, time is essential in letting flavors soak, so start making the sauce a day in advance. You'll notice I included diced onions 3 times, this is for 3 different parts of the process that are done at different times.



Makes about 10 servings

Ingredients:

1 medium to large onion, diced
Olive oil, a good amount for sauteeing
Chipotle powder, 1/2 tablespoon
Habanero chile powder, 1/4 teaspoon
Chile de arbol powder, 1/2 teaspoon
Oregano, a few sprinkles

Dried, deseeded, destemmed, and cleaned chile rojo, about 7
Dried, deseeded, destemmed, and cleaned chile de arbol, about 10
Dried, deseeded, destemmed, and cleaned chile guajillo (or similar red in color pepper, Google image it for the color), about 5 small ones
Rock salt (or regular), 1 to 2 teaspoons
Good quality Vegetable boullion cubes, crushed or cut up, 1 and 1/2 squares. (about a tablespoon and a half worth if it were powder)
Big glass jar, (preferably glass, but I suppose you can use a plastic one if no glass)

Hominy, 1 big ass can (105 ounces or so worth)
Onion, diced, about 1 cups' worth
Fried tofu, diced, the kind with the semi soft skin cover and soft tofu inside, 1 package (about 2 or 3 medium pieces usually)
1 dried guajjillo like chile (Google image it for the color), stem and all so don't cut it open or seeds will spill out during cooking

Oregano, for topping
Freshly diced onion, for topping
Lemon/limes, a squeeze for topping

In a medium pot, sautee the diced up medium to large onion with enough olive oil to cover everything generously. When the onions are soft and semi-translucent, turn the heat down. Add the chipolte, habanero, and chile de arbol powder. Mix everything together frequently so spices don't burn. Add the oregano after about 2 minutes of cooking, and mix and cook for another 5 minutes. You might start coughing from the pungent aromas, but get used to it. Once everything is well integrated, turn off the heat and let the pot sit for about 10 to 20 minutes. Clean your chiles if you haven't done so already.

In the same pot, add the dried chiles and about 1 or 2 cups of water. Bring the water to a boil, lower the heat, cover the pot, and simmer for about 10 minutes or more, until the chiles are soft enough for smooth blending. Mix occasionally to make sure all the chiles get steamed/boil evenly. You will likely be coughing again when you uncover the pot. Let the pot sit for a few minutes with the top on.

Blend all the contents of the pot until you have a smooth sauce, it should look like tomato sauce. It's okay if it's a bit watery.

Empty the blender contents back into the pot. Add the salt and crushed boullion cubes, and stir and simmer for about 5 to 7 minutes until the boullion cubes have mostly dissolved. Pour the warm mixture into a glass jar and let it sit slightly covered on a counter for a few hours as it cools. Once it cools, place in the fridge and let it sit there for at least a day.

The next day you are ready to make the main event. Allow yourself at least two hours to cook before serving. In a large ass pot, add the hominy, the 1 cup of diced onion, the diced tofu, the chile sauce from the jar, and the uncut guajillo chile, stem and all. Add water until everything is covered and the dish looks like a sort of stew. You're making a soup like dish, not a thick chile, so don't add too little water. Mix well, and turn up the heat to medium. Cover the pot.

Once the mixture comes to a boil, lower the heat and let simmer. Simmer for 1 to 2 hours, until the hominy is soft, bite a few to test them. Stir occasinally.

Once ready to serve, pour some soup in a serving bowl, top with fresh diced onion, dried oregano, and a squeeze of lemon/lime juice. Serve with toasted buttered french bread (or tortillas?? some people apparently do that, it can be a heated debate between Mexicans from different regions ha ha). Enjoy! If there's leftovers, good news is it'll taste even better the next day!