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Soup, Mexican style




Source of Recipe


L.K.L.-10/26/2009


List of Ingredients




1 C corn
small handful of raw rice
2 carrots, diced
1/2 of a green bell pepper, in small dice.
1/2 of a red bell pepper in small dice
1/2 C cooked red beans
1/2 C cooked pinto beans
1/4 c hominy
1/4 c garbanzos, cooked
1/2 C cubed tripe, cooked
1 8 oz can Mexican tomato sauce with hot peppers
1/4 C sun dried tomato, fine dice
1 T menudo seasoning
2 T chili sauce
Broth or stock

Garnish;
fried tortilla strips
Cilantro, chopped
4 scallion tops, sliced


Recipe



Add the corn, rice, and carrots to a large pot. Cook in enough broth to more than cover, until carrots are soft. Add rest of ingredients, and more broth as necessary, except garnishes. Cook until rice is tender. Serve in bowls and garnish with tortillas, cilantro and scallion greens.