toast m=peppers then remove stem and vein. Place in 2 cups boiling water. Once peppers are soft, add to blender with liquid and add 2 more cups of water. Add onion and garlic and blend.
Boil chicken until cooked with chicken bouillon, onion and garlic ( seperate from recipe)
Put little oil in a pot, add pozole base in and boil for a min. Add in chicken, hominy and chicken stock and 8 cups water. Bring to boil, reduce and simmer.
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|Serving Size: 1 Serving (8855g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 842 (18%)|
|Amt Per Serving||% DV|
|Total Fat 93.5g||125 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 30.4g|
|Polyunsanturated Fat 31.3g|
|Cholesterol 692.6mg||213 %|
|Sodium 4045.4mg||139 %|
|Potassium 14183mg||373 %|
|Total Carbohydrate 691.5g||203 %|
|Dietary Fiber 100.2g||401 %|
|Sugars, other 591.2g|
|Protein 349.9g||500 %|
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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: 4627
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