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Southwest Posole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.614
Energy (kCal)428.4475
Carbohydrates (g)72.3274
Total fats (g)9.3126
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak posole for 4-8 hours. Drain water. | 2. Combine ingredients in slow cooker. | 3. Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours. | 4. Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes. | 5. VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    posole 2 packages - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    vegetable broth 2 cans 393.36 63.772 14.4232 9.2976
    mexican tomato 2 cans diced - - - -
    green chilies 4 ounces diced 30.6175 7.5636 0.0 0.0
    salt - - - -

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



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