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Mexican Pozole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)210.9086
Energy (kCal)2965.638
Carbohydrates (g)92.5569
Total fats (g)190.5637
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in stock pot and brown pork. Add onions and garlic and cook stirring frequently for 12-14 minutes until onions are soft. Stir in chicken broth, hominy, chle sauce, chilies and oregano, Bring to a boil turn down heat and simmer for 40-45 minutes until pork is tender. Add corn flour and simmer five minutes until sauce thickens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    pork shoulder 2 lb cut 2140.992 0.0 155.857 163.2053
    onion 3 chopped 132.0 30.822 3.63 0.33
    garlic clove 8 minced 35.76 7.9344 1.5264 0.12
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    hominy 1 can 178.1109 35.2759 3.6612 2.1769
    red chili sauce 1 can - - - -
    green chilies 1 can diced drained 43.7631 9.5862 1.5004 0.5627
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    cornflour 3 tablespoons - - - -

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



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