Since fall-type weather comes a bit later here in Texas, I have been craving soup for a very long time. I made a pact with myself that on the first cold day (when I have to wear a long sleeve) I am definitely making soup … any soup! I don’t like to make soup the weather is hot because it just doesn’t seem right. And I don’t want to make cold soup because that just sounds weird. I might as well be eating unheated Ramen or Campbell’s.

I decided to make Menudo. I chose this stew because the broth is chili based and chili promotes immunity (which I am lacking as I sniffle and write this article). Menudo is a Mexican soup primarily made of chilies, animal spare parts (like the stomach and intestinal lining, and hominy (a puffy type of corn). I’ve once heard that Menudo is good for curing hangovers. This would have been a perfect dish for drunk Bree.

The thought of using animal spare parts (think ears and noses) make me want to gag. And that’s not very Bree-like is it? So, as usual, I am using vegetarian proteins in place of these “spare parts.”

• Corn Oil
• 2 Medium Onions
• 3 Large Cloves of Garlic
• 1 Cup of Chopped/Ground Meat or Meat Substitute. I like to use Worthington Frichick, Morningstar Griller Crumbles, and/or Boca Ground Burger.
• 3 Ancho (Dried Poblano) Chilies
• 1 Small Chunk of Chocolate
• 1 Can of Yellow Hominy
• 2 Cans of White Hominy
• 1 Can of Corn
• 1/4 Can of Garbanzos (Chickpeas)
• 1 Can of Chopped Tomatoes
• 6 Cups of Water (Stock)
• 4 Tablespoons of Menudo Seasoning
• 1 Tablespoons of Cumin
• 1 Tablespoon of Oregano
• A Couple of Lime Wedges

1. Sauté the onions and garlic in a pot until brown
2. Sauté the meat or meat substitute with the onions and garlic until brown
3. Deseed and remove the stems from the dried chilies. Tear the “skins” in boiling water. Boil until the “skins” turn a little more thick and fleshy.
4. Blend the boiled chilies with 2 cups of water and the chocolate. Add the “chili chocolate smoothie” in the pot.
5. Add the hominy, corn, garbanzos, tomatoes, and water to the pot and let it boil lightly.
6. Add the Menudo seasoning, cumin, and the oregano with 2 tablespoons of corn oil

Squeeze fresh lime wedges in the soup and eat it with toasted homemade tortillas. Enjoy!