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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 75 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside. | 2. Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside. | 3. Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	5		peeled cubed	-	-	-	-
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
water	4 1/2	cups		0.0	0.0	0.0	0.0
vegetable bouillon	4	cubes		63.071999999999996	9.3427	2.4048	2.0002
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	60.0	14.01	1.65	0.15
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
salt	1	1/2 tablespoons	seasoned	-	-	-	-
hominy	1	can	drained	178.1109	35.2759	3.6612	2.1769
tomato green chile pepper	1	can	diced	-	-	-	-
salt pepper	to taste			-	-	-	-

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