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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 130 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork. | 2. Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2 1/2	pounds	skinless boneless	1360.0031	0.0	255.0006	29.6934
vegetable oil	4	tablespoons	divided	468.92800000000005	0.0	0.0	54.4
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
chicken broth	2 1/2	quarts		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
oregano	1	teaspoon	crumbled	2.65	0.6892	0.09	0.0428
salt	2	teaspoons		-	-	-	-
chili powder	4	tablespoons		90.24	15.904000000000002	4.3072	4.5696
white hominy	3	cups	rinsed drained	356.4	70.587	7.3260000000000005	4.356
tostada shell	10			-	-	-	-

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