Directions:
- Put the chili peppers in a saucepan with water and gently boil until soft. Put the meat, garlic and onion in a LARGE stockpot and fill about 2/3 full with water. Boil 1 to 2 hours…or until the meat is very tender. Remove the meat and let cool a little so you can pick through for fat and remove anything unwanted. (I’m very picky) Discard the bay leaf. Scoop out the onion and garlic and place in a blender. Drain the peppers and add them to the onion and garlic. Be sure to squeeze the garlic out of its’ skin. Add about 1 cup of stock and blend very well. (Add more if necessary because you might need to strain it if the blender doesn’t chop up the skin of the pepper finely enough) You don’t have to but I strained my stock. Add the cumin along with the pepper onion mixture, the rinsed hominy and the meat back in. Let it simmer for 1/2 hour to 1 hour. The longer the better.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.72 Kcal (2180 kJ) | ||
| Calories from fat | 214.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.88g | 37% | |
|---|---|---|---|
| Cholesterol | 227.93mg | 76% | |
| Sodium | 260.63mg | 11% | |
| Potassium | 1222.73mg | 26% | |
| Total Carbs | 3.77g | 1% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 68.51g | 137% | |
| Vitamin C | 6.3mg | 10% | |
| Iron | 3.6mg | 20% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 137.48 Kcal (576 kJ) | ||
| Calories from fat | 56.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 37% | |
|---|---|---|---|
| Cholesterol | 60.18mg | 76% | |
| Sodium | 68.81mg | 11% | |
| Potassium | 322.83mg | 26% | |
| Total Carbs | 0.99g | 1% | |
| Sugars | 0.4g | 6% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 18.09g | 137% | |
| Vitamin C | 1.7mg | 10% | |
| Iron | 1mg | 20% | |
| Calcium | 15.9mg | 6% | |
* 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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