• In a 6 quart slow cooker, combine the chicken, halved garlic head, halved onion, salt, cumin seeds, hominy, broth, water and Mexico City sauce. Cover and cook on low for 4 hours, until chicken is fully cooked. Remove chicken, place in a large plate and let cool.
• Shred the meat into medium sized pieces. Return chicken to pot. Add the epazote or cilantro and continue cooking on low for 2 more hours. Discard halved onion, halved garlic head and epazote or cilantro springs.
• Serve in large bowls with the diced onion, limes, avocado, radishes, lettuce and oregano on the side. Provecho!
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|Serving Size: 1 Serving (1272g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1145 (54%)|
|Amt Per Serving||% DV|
|Total Fat 127.2g||170 %|
|Saturated Fat 36.3g||182 %|
|Monounsaturated Fat 52g|
|Polyunsanturated Fat 27.4g|
|Cholesterol 795.8mg||245 %|
|Sodium 1364.7mg||47 %|
|Potassium 2391.9mg||63 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1g|
|Protein 225.1g||322 %|
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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: 2112
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