Sexy Menudo is my version of “Menudo”
I remember when I was a child, my grandma “Nanny” would make menudo and I loved it. I never learned her recipe so over the years I have experimented. I’ve made it with chicken, beef, pork and vegan/vegetarian. But I’ve never made it the traditional way using cow or sheep stomach or beef tongue. Also, I’ve never used pig’s feet. This is just my preference. My daughter asked me to make it the other day. I asked if she wanted any type of meat in it. She said “chicken”. Later she informed me that what I make is not menudo, it is pozole. I guess technically she is right. But I have always called it menudo. So I decided that I will call my version “Sexy” menudo. It’s an easy and obviously very versatile dish. I don’t think there is much you can do to mess it up. This is how I made it this time.
3-5 chicken breasts (depending on the size)
1 huge bulk sized can of hominy (or several smaller cans)
1 can of enchilada sauce
2 tbsp chicken bouillon
1 tsp cumin
1 tsp oregano
1 tsp epazote (optional)
chili powder (to taste) (blend of chili powder, salt, garlic, spices)
I put the chicken breasts in a large crockpot in the morning with the bouillon and enough water to cover them. I cooked them on high for a few hours until they were done (mine were very large and very frozen, so it took a while). Then I removed the chicken breasts and added the remaining ingredients to the crockpot. I cut up the chicken breasts and added them back into the crockpot as well. I stirred it up, put the lid back on, turned it down to low and let it simmer for a few more hours. Salt and pepper to taste (optional).
I served it with chopped onions to sprinkle in, cut up lemons to squeeze in, and warm corn tortillas to dip in. Yum!!
You can also serve with chopped avocados, chopped cilantro, chopped cabbage, chili peppers, pepper flakes, crackers, flour tortillas….. whatever you like!!
For a vegan/vegetarian version simply omit the meat and bouillon or use a vegetable bouillon instead.
