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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the stem (and seeds, if you don't like the heat) from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker through a fine-mesh strainer. | 2. Pour in the remaining can of chicken broth, and add the pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 8 hours. Remove the bay leaf. Sprinkle each serving with lettuce, radishes and chips; serve with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasilla pepper	1		drained	-	-	-	-
chicken broth	2	cans	low sodium	189.1	4.575	26.962	6.343999999999999
pork tenderloin	3/4	lb	cut	408.0009	0.0	70.2102	12.002
chicken breast	3/4	lb	boneless skinless cut	585.1349	0.0	70.9306	31.468000000000004
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic	1 1/2	1/2	crushed	6.705	1.4877	0.2862	0.0225
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
white hominy	1	can	drained	178.1109	35.2759	3.6612	2.1769
yellow hominy	1	can	drained	172.7136	34.2069	3.5502	2.1109
bay leaf	1			-	-	-	-
mexican oregano	2	teaspoons	dried	-	-	-	-
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
romaine lettuce	1	cup	shredded	7.99	1.5463	0.5781	0.141
radish	1/4		shredded	4.64	0.986	0.1972	0.028999999999999998
tortilla chip	1/4		crushed	-	-	-	-
lime	2		cut	-	-	-	-

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