Foamheart - Mexico is a big country and it would be helpful to know what part of it you're referring to. While some food items are common throughout the country more often than not there are distinct regional variations. Also, some items are exclusive to certain regions alone. The exception would be Mexico City which, due to inward migration, is a huge melting pot offering the regional cuisines.
As others have mentioned, while what you had menudo, if you don't like it now you probably would not have liked it 20 years ago. To me, there's no middle road with menudo. People either love it or hate it and those that love it were probably weaned on it from birth.
As one alternate guess what you might have had was a version of pozole (posole). At it's basics, pozole is simply a meat and hominy stew commonly served in the morning or mid day.. Cubed pork is the typical meat but beef or poultry can be used as a substitute or in combination with the pork. Pozole is most common in central and northern Mexico and depending upon the region, fresh green peppers (popzole verde) or dried red peppers (pozole rojo) are used along with a variety of spices, herbs, and other ingredients. To purists, an authentic includes a pigs foot or shank along with cicharrones or fried pork rinds. There are many recipes for pozole available on the internet, and if that is what you had, just narrow your search as to the type it was.
Another guess as to what you had would be guisado de cazuela de cecharron, or pork rind/crackling stew. As I've only had it in the markets or from street vendors in Mexico City I'm not sure of it's origins but I'm certain it's available elsewhere. For a recipe I use to make the guisado, with a few personal variations, click the link > http://nbclatino.com/2012/08/23/chefs-spotlight-hugo-ortega-on-the-street-foods-of-mexico/
Good luck in your hunt.