Directions:
- Cook pork, scallions and garlic in a large nonstick skillet over medium-high heat, breaking up meat as it cooks, until pork is no longer pink.
- Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
- Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
- Serve over rice; garnish with radishes and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.47 Kcal (2083 kJ) | ||
| Calories from fat | 451.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.19g | 77% | |
|---|---|---|---|
| Cholesterol | 54.42mg | 18% | |
| Sodium | 199.74mg | 8% | |
| Potassium | 306.24mg | 7% | |
| Total Carbs | 3.62g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 481.69 Kcal (2017 kJ) | ||
| Calories from fat | 437.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.6g | 77% | |
|---|---|---|---|
| Cholesterol | 52.69mg | 18% | |
| Sodium | 193.4mg | 8% | |
| Potassium | 296.53mg | 7% | |
| Total Carbs | 3.5g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 7.37g | 15% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 29.3mg | 3% | |
* 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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