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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain. | 2. Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat. | 3. Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	1	pound	husked	145.1497	26.4898	4.3545	4.6266
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		diced	64.0	14.944	1.76	0.16
white hominy	1	can	drained	178.1109	35.2759	3.6612	2.1769
marjoram	1	teaspoon	chopped	1.626	0.3634	0.076	0.0422
thyme leaf	1	teaspoon		-	-	-	-
milk	4	cups		595.36	46.6528	30.744	31.9152
parsley	4	sprigs		1.44	0.2532	0.1188	0.0316
corn kernel	6	ears		-	-	-	-
red pepper	2		roasted drained chopped	2.5	0.5506	0.1169	0.0275
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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