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Posole (Mexican soup with pork and hominy)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.0583
Energy (kCal)618.9984
Carbohydrates (g)131.3966
Total fats (g)6.0016
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pan. | 2. Saute onions in lard or bacon drippings until clear. | 3. Add garlic and spices and cook another two minutes. | 4. Add meat, green chili, rinsed hominy and beans. | 5. The beans are not traditional but we like them. | 6. Cook another two minutes. | 7. Pour stock over all. | 8. Add salt to taste. | 9. Simmer, covered, about 1hour. | 10. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup. | 11. I serve this with large corn chips and cold melon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 3 cups cooked cut - - - -
    bacon 2 tablespoons fat - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic 2 cloves peeled diced 8.94 1.9836 0.3816 0.03
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    green chili pepper 2 cans diced seeded diced 179.91 42.5487 8.9955 0.8996
    white hominy 2 cans drained rinsed 356.2219 70.5517 7.3223 4.3538
    pinto bean 1 1/2 cups cooked - - - -
    pork stock chicken 1 quart - - - -
    salt - - - -
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    lime wedge - - - -

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



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