Directions:
- 1. Puree chilies and sliced garlic.
- 2. boil chicken, stock, bay leaf, cumin, thyme, minced garlic and salt until chicken is done, remove chicken and when cool cut into bite sized pieces.
- 3. add hominy (with liquid) and the chili puree to the stock, simmer for 15 minutes. return chicken and salt to taste, stirring in the cilantro.
- 4. top each bowl with tortilla chips, avocado and whatever else you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1158.99 Kcal (4852 kJ) | ||
| Calories from fat | 932.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 103.61g | 159% | |
|---|---|---|---|
| Cholesterol | 248.63mg | 83% | |
| Sodium | 804.96mg | 34% | |
| Potassium | 767.52mg | 16% | |
| Total Carbs | 23.44g | 8% | |
| Sugars | 9.36g | 37% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 34.46g | 69% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 0.9mg | 5% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 179.34 Kcal (751 kJ) | ||
| Calories from fat | 144.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 159% | |
|---|---|---|---|
| Cholesterol | 38.47mg | 83% | |
| Sodium | 124.56mg | 34% | |
| Potassium | 118.77mg | 16% | |
| Total Carbs | 3.63g | 8% | |
| Sugars | 1.45g | 37% | |
| Dietary Fiber | 0.21g | 6% | |
| Protein | 5.33g | 69% | |
| Vitamin C | 3.3mg | 36% | |
| Iron | 0.1mg | 5% | |
| Calcium | 8.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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