Ranudo

Years ago, my father-in-law Randy invented this incredible soup that is a cross between menudo and posole, but not. He gave me the the quick version of how to make it and I ran with it. The biggest difference between his and mine, is he did put tripe in his. Just the thought of tripe makes me gag personally.

Over the last several years, I have stuck to the basics on it, but have always done minor variations, and never actually written the recipe down. Well this past weekend, I actually broke out the measuring spoons and kept track of everything I did. It certainly did not disappoint, and turned out phenomenal. I have had people in the past tell me they can't stand gizzards absolutely love it.

I think the next variation will be to use a little bit more Hatch green chili, and maybe even slightly spicier. Mixing it up is really half the fun, so don't be afraid to make your own adjustments. One thing I like to do occasionally is seer the gizzards in an iron skillet before I start mixing everything.


Ranudo 

Ingredients 

5 packs gizzards

6 qty 7-3/4 oz El Pato

 - fill 4 cans with water

1 qty 10 oz Fire Roasted Rotel w/green chili

2 qty 10 oz Original Rotel w/green chili

1 qty 14.5 oz Hunts Diced Tomatoes 

1 qty 28 oz Diced Tomatoes Italian Style

5 oz 505 medium Hatch green chili

2 qty 32 oz chicken broth

3 teaspoons cumin

2 teaspoons Italian seasoning

3 teaspoons paprika

2 teaspoons oregano leaves

3 teaspoons cilantro

1 qty 110 oz can of Mexican style hominy (drain)

 - fill 1x with water

1 tbsp sea salt

1 tbsp onion powder

1 tbsp garlic powder

Instructions

  1. Remove any "greenish" skin on the gizzards, and cut them in at least half.
  2. In a large pot, combine gizzards, El Pato, Rotel, and diced tomatoes. Put on medium/low until it starts to bubble. Be sure to occasionally stir it.
  3. Combine the remaining ingredients. 
  4. Put on low and let it simmer for at least 6 hours. The longer it simmers the gizzards get very tender. Stir it a couple times an hour to make sure nothing (particularly the hominy) is sticking to the bottom.
Final Touches: EAT IT!!

You better be very hungry when you go to eat it, because you will gorge yourself. 
  1. Dice up fresh cilantro and chives. 
  2. Cut small slices of lemon (squeeze into soup).
  3. Break out the sour-cream.
  4. Shred your creese of choice.
Add to taste in a big bowl and try not to die from pure bliss. lol

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