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Red Chicken Posole (Pozole)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.4563
Energy (kCal)725.1223
Carbohydrates (g)146.376
Total fats (g)8.2716
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put chicken and chunked onion in large stockpot. | 2. Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours). | 3. Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot. | 4. Add hominy to stockpot and keep at a low simmer. | 5. Fill a saucepan with water 1/2 full. | 6. Remove stems and seeds from dried chilies. | 7. Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper. | 8. Boil for 15 minutes. | 9. Let cool! | 10. Blend chilies and garlic in blender or food processor until it is all liquid. | 11. Add blended chilies to chicken in stockpot. | 12. Stir and boil 10 minutes together. | 13. Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 3 -4 skinned 0.0 0.0 0.0 0.0
    onion 1 cut 64.0 14.944 1.76 0.16
    white hominy 32 ounces 653.1723 129.3644 13.4263 7.9832
    new mexico chile 6 -8 - - - -
    garlic clove 10 - - - -
    oregano 1 tablespoon 7.95 2.0676 0.27 0.1284
    salt pepper - - - -
    onion chopped 64.0 14.944 1.76 0.16
    cilantro chopped - - - -
    lemon wedge - - - -

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



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