Directions:
- Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
- Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
- Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
- Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 801.22 Kcal (3355 kJ) | ||
| Calories from fat | 202.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.45g | 35% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1291.69mg | 54% | |
| Potassium | 3023.23mg | 64% | |
| Total Carbs | 125.91g | 42% | |
| Sugars | 58.26g | 233% | |
| Dietary Fiber | 44.47g | 178% | |
| Protein | 44.24g | 88% | |
| Vitamin C | 48mg | 80% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 10.2mg | 57% | |
| Calcium | 112mg | 11% | |
| Amount Per 100 g | |||
| Calories | 107.24 Kcal (449 kJ) | ||
| Calories from fat | 27.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 35% | |
|---|---|---|---|
| Cholesterol | 8.95mg | 22% | |
| Sodium | 172.89mg | 54% | |
| Potassium | 404.65mg | 64% | |
| Total Carbs | 16.85g | 42% | |
| Sugars | 7.8g | 233% | |
| Dietary Fiber | 5.95g | 178% | |
| Protein | 5.92g | 88% | |
| Vitamin C | 6.4mg | 80% | |
| Vitamin A | 0.2mg | 43% | |
| Iron | 1.4mg | 57% | |
| Calcium | 15mg | 11% | |
* 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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