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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done. Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice). | 2. In a large frying pan, heat the oil over a medium flame. | 3. Add onion and cook until translucent. | 4. Make a 'well' in the center of the onion mixture and add the chili powder. | 5. Stir to dissolve the chili and mix thoroughly with the onions. | 6. Add the pork slices. | 7. Add the garlic and cumin. | 8. At last, add the cooked posole and 3- 4 cups liquid. | 9. Mix, and simmer slowly uncovered until liquid is reduced. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil	2	tablespoons		-	-	-	-
onion	1		diced	44.0	10.274000000000001	1.21	0.11
red chili powder	2 -3	tablespoons		403.4676	0.0	89.7602	2.2667
pork loin chop	1	lb	cooked sliced	403.4676	0.0	89.7602	2.2667
garlic clove	2		mashed	403.4676	0.0	89.7602	2.2667
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
hominy	3	cups	boiled frozen	356.4	70.587	7.3260000000000005	4.356
salt				-	-	-	-

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