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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 420 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker. | 2. Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chile negro	1		drained	302.6007	0.0	67.3202	1.7
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
pork tenderloin	3/4	pound	cubed	370.81800000000004	0.0	71.2719	7.3823
chicken breast half	3/4	pound	skinless boneless cut	302.6007	0.0	67.3202	1.7
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic	1 1/2	teaspoons	crushed	6.257999999999999	1.3885	0.2671	0.021
green chile	1	can	diced	302.6007	0.0	67.3202	1.7
white hominy	1	can	drained	178.1109	35.2759	3.6612	2.1769
yellow hominy	1	can	drained	172.7136	34.2069	3.5502	2.1109
bay leaf	1			-	-	-	-
mexican oregano	2	teaspoons		302.6007	0.0	67.3202	1.7
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.