Directions:
- In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.
- Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.23 Kcal (1257 kJ) | ||
| Calories from fat | 138 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.33g | 24% | |
|---|---|---|---|
| Cholesterol | 89.79mg | 30% | |
| Sodium | 758.9mg | 32% | |
| Potassium | 204.42mg | 4% | |
| Total Carbs | 7.7g | 3% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 29.58g | 59% | |
| Vitamin C | 35.2mg | 59% | |
| Iron | 193.7mg | 1076% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 86.86 Kcal (364 kJ) | ||
| Calories from fat | 39.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 24% | |
|---|---|---|---|
| Cholesterol | 25.98mg | 30% | |
| Sodium | 219.56mg | 32% | |
| Potassium | 59.14mg | 4% | |
| Total Carbs | 2.23g | 3% | |
| Sugars | 0.62g | 9% | |
| Dietary Fiber | 0.42g | 6% | |
| Protein | 8.56g | 59% | |
| Vitamin C | 10.2mg | 59% | |
| Iron | 56mg | 1076% | |
| Calcium | 14mg | 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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