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Posole De Pollo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.9208
Energy (kCal)695.389
Carbohydrates (g)124.2499
Total fats (g)10.1359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the posole bring the first 8 ingredients to a boil in a large stock pot. | 2. Cook the chicken on medium heat for 30 minutes turning once or until the chicken is fully cooked. Take the chicken out of the pot and set aside to cool. | 3. For the Chile, lightly toast the chile de arbol on a skillet on medium heat until fragrant. Next add chiles, chicken broth, garlic, onion, and salt into the blender and blend on high for 30 second or until pureed. Pour chile into a bowl and set aside. | 4. Next, add the hominy and the juices from the can in with the remaining chicken broth and heat on low. While the hominy is heating up, shred the chicken into bite size peices and place the chicken back in the pot with the hominy. | 5. Turn the heat up to medium and cook the posole for 15 minutes. | 6. I usually serve the soup in big bowls with raw shredded cabbage, lime wedges, and additional chopped cilantro and onion. | 7. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 6 cups 0.0 0.0 0.0 0.0
    onion 1/4 4.0 0.934 0.11 0.01
    garlic head 6 smashed - - - -
    chicken bouillon cube 3 - - - -
    salt 1/2 teaspoon - - - -
    celery salt 1/4 teaspoon - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    chicken 1 - - - -
    hominy 30 ounces 612.349 121.2791 12.5872 7.4843
    arbol chile 15 - - - -
    garlic clove 1 - - - -
    onion 1 tablespoon 4.0 0.934 0.11 0.01
    salt 1/4 teaspoon - - - -
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208

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



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