Directions:
- Take the stems off the dried chili peppers and seed them.
- Put them in a large pot and cover with water. Bring to a boil, cover and let simmer until soft.
- In a blender add simmered peppers, onion, garlic,salt, and cumin. Blend adding 1/2 cup chicken stock at a time until it is the consistency you want.
- Enjoy over Enchiladas or in Pozole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.07 Kcal (168 kJ) | ||
| Calories from fat | 8.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 1% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 891.76mg | 37% | |
| Potassium | 131.62mg | 3% | |
| Total Carbs | 5.57g | 2% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 2.78g | 6% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 42.43 Kcal (178 kJ) | ||
| Calories from fat | 9.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 1% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 944.33mg | 37% | |
| Potassium | 139.38mg | 3% | |
| Total Carbs | 5.9g | 2% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 0.65g | 2% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.4mg | 1% | |
* 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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