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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil meat in chicken broth until mostly done. Remove meat and cool. | 2. Chop peppers and garlic and soak in a little of the warm broth for about 10 minutes. | 3. Process peppers and garlic and small food processor. | 4. Setting aside remaining broth, use pot to cook onions and tomatillos in a little oil. | 5. Add oregano, salt, and pepper, chopped chilies, and cut up meat (bite sized chunks), reserved broth, and hominy. | 6. Bring to a boil then simmer 1 hour or more. | 7. You may need to add more broth near the end if you want more juice. As the soup sits overnight, the hominy and tomatillos will slightly dissolve into the juices and make it a bit of a thicker, richer, and add tons more flavor to the liquid of the soup. | 8. Serve with restaurant style tortilla chips, fresh slices of avocado and fresh squeezed lime juice over the bowl for a fresh kick. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6 -8		boneless	0.0	0.0	0.0	0.0
pork	1/2			852.768	0.0	31.5479	79.5388
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
jalapeno pepper	4			6.525	1.4625	0.2048	0.0832
habanero pepper	2			-	-	-	-
garlic clove	6 -8		peeled	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomatillo	1	lb	chopped	145.1497	26.4898	4.3545	4.6266
hominy	2	cans		356.2219	70.5517	7.3223	4.3538
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
salt pepper				-	-	-	-

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