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Pozole - Crock-Pot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.1597
Energy (kCal)1342.1083
Carbohydrates (g)122.6885
Total fats (g)45.1105
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast Anaheim chiles under a broiler or over a gas flame until skin is charred. | 2. Place in paper bag and let steam for 10 minutes. | 3. Peel off skin, cut chiles open and discard seeds and membranes; coarsely chop. | 4. Cut pork into 1" cubes and place in 4-5 quart slow cooker with all remaining ingredients except Pequin chiles; stir well. | 5. Cover and cook on low for 6-8 hours or until pork is tender. | 6. Garnish with pequin chiles, sour cream, tortilla chips, and chopped avocado. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anaheim chilies 3 - - - -
    pork loin roast 1 lb boneless 752.535 0.0 96.7416 37.7628
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    hominy 2 cans drained 356.2219 70.5517 7.3223 4.3538
    water 4 cups 0.0 0.0 0.0 0.0
    green chilies 1 can diced undrained 97.1514 24.0 0.0 0.0
    chili powder 2 tablespoons 45.12 7.952000000000001 2.1536 2.2848
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    salt 1 teaspoon - - - -
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    chile - - - -

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



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