Tina 1018
Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
Add the broth, chicken and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
Mix in the lime juice and season with salt and pepper before enjoying!
** Serve with Chips and Salsa
** Serve with A Green Salad for LDC****
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1213g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 2062 | ||
Calories from Fat: 1314 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146g | 195 % | |
Saturated Fat 40.6g | 203 % | |
Monounsaturated Fat 59.4g | ||
Polyunsanturated Fat 33.7g | ||
Cholesterol 690mg | 212 % | |
Sodium 649.5mg | 22 % | |
Potassium 1911.2mg | 50 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.1g | ||
Protein 171.9g | 246 % | |
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: 2062
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