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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a tablespoon and a half of oil over medium heat in a large dutch oven. Place chicken in dutch oven and brown about 4 or 5 minutes per side. Remove and set aside. | 2. Place onion, pepper, and carrot in pot and saute 4-5 minutes. Add garlic and saute 1 minute. Deglaze pan with can of El Pato and bring to simmer. | 3. Add the two cans of rinsed hominy, and add three cups of chicken stock. Bring to simmer and lower heat. | 4. Cook for 30 minutes then add spices and masa. Add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper. | 5. Cook another 15 minutes or until soup has thickened. | 6. Serve with a dollop of sour cream and some minced cilantro if you want. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/2		boneless cut	-	-	-	-
hominy	2	cans		356.2219	70.5517	7.3223	4.3538
onion	1		chopped	60.0	14.01	1.65	0.15
poblano chile	1		chopped	-	-	-	-
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
garlic clove	4			-	-	-	-
el pato salsa	1	can		-	-	-	-
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
cumin	2	tablespoons		45.0	5.3088	2.1372	2.6724
mexican oregano	1	tablespoon		-	-	-	-
season salt	1	teaspoon		-	-	-	-
masa harina flour	2	tablespoons		-	-	-	-
chicken broth	3	cups		234.36	5.67	33.4152	7.8624

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