Take chili and boil in large saucepan until soft. Reserve water. Cut stems of chili and de-seed- place in food processor. Add leftover water as needed to create soup like chili sauce. Place in saucepan on medium heat.
Heat oil on high- add garlic, onion, peppers, green chili and spices- sauté. Place in chili. Take pork and sauté on high- get a nice carmelization from the spices- add additional EVOO if needed. Do not overcook pork. Place pork in chili- add hominy- simmer for at least an hour.
Garnish with avocado, cilantro, Monterey jack cheese, lime. Eat with homemade tortillas.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 260 (35%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 34mg||10 %|
|Sodium 1236.9mg||43 %|
|Potassium 665.8mg||18 %|
|Total Carbohydrate 94.9g||28 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 85.8g|
|Protein 23.8g||34 %|
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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: 733
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