Try this Pozole (Pork Ribs and Hominy Soup) recipe, or contribute your own.
Suggest a better descriptionPlace first 6 ingredients in a large soup pot and cook for 45 minutes over medium heat, partially covered. Test for doneness after 30 minutes and adjust heat accordingly. Best to simmer the last 15 or 20 minutes. As soon as meat feels done but not falling off the bones, add hominy, juice and all. Simmer for a few minutes more, and correct seasoning. Broth should be very tasty. Serve in large soup bowls, with dishes for bones handy. Serve 2 ribs and one neck bone per person. Garnishes: chopped green onions, crushed dry oregano leaves, chopped fresh cilantro leaves, quartered fresh limes, and crushed red pepper flakes. Serve with garlic toast or hot garlic bread. Posted to CHILE-HEADS DIGEST V3 #145 Date: Wed, 30 Oct 1996 13:03:51 -0600 From: Judy Howle
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Serving Size: 1 Serving (3261g) | ||
Recipe Makes: 1 | ||
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Calories: 3234 | ||
Calories from Fat: 1502 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 166.9g | 223 % | |
Saturated Fat 57.4g | 287 % | |
Monounsaturated Fat 69.3g | ||
Polyunsanturated Fat 24.5g | ||
Cholesterol 994.6mg | 306 % | |
Sodium 2917.1mg | 101 % | |
Potassium 4516.6mg | 119 % | |
Total Carbohydrate 138.9g | 41 % | |
Dietary Fiber 23.7g | 95 % | |
Sugars, other 115.1g | ||
Protein 274.9g | 393 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3234
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