Point Vaule 6= 1 1/2 cups
Heat 2 Tsp olive oil in a large non stick dutch oven over med-high heat, brown chicken remove from heat.Heat the remaining olive oil, add onion and garlic; cook stirring occasionally, until golden about 10 min, add cumin and cook stirring frequently, until fragrant, about 1 minute. Stir in the chicken broth, hominy, tomatos, chipotle en adobo and oregaano, bring to a boil. Reduce heat, simmer about 1 hour, garnish with cheese.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 338 | ||
Calories from Fat: 197 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 94.9mg | 29 % | |
Sodium 900.6mg | 31 % | |
Potassium 498.5mg | 13 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.2g | ||
Protein 29.1g | 42 % | |
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: 338
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