Directions:
- Remove stems, seeds and peelings of the chile verde and cut them into striations.
- Cube the pork and brown in a little oil in an iron skillet.
- Add a sprinkle of white flour, add the striations of chile verde, and simmer for a short while.
- Transfer all the ingredients into a pot and add broth and seasonings and simmer until the pepper is pretty much dissolved.
- Add the hominy and cilantro and simmer for another 20 minutes or so.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 738.9 Kcal (3094 kJ) | ||
| Calories from fat | 677.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.33g | 116% | |
|---|---|---|---|
| Cholesterol | 81.63mg | 27% | |
| Sodium | 543.86mg | 23% | |
| Potassium | 411.21mg | 9% | |
| Total Carbs | 4.4g | 1% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 10.7g | 21% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 499.86 Kcal (2093 kJ) | ||
| Calories from fat | 458.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.96g | 116% | |
|---|---|---|---|
| Cholesterol | 55.22mg | 27% | |
| Sodium | 367.92mg | 23% | |
| Potassium | 278.18mg | 9% | |
| Total Carbs | 2.97g | 1% | |
| Sugars | 0.29g | 2% | |
| Dietary Fiber | 0.6g | 4% | |
| Protein | 7.24g | 21% | |
| Vitamin C | 2.7mg | 7% | |
| Iron | 0.4mg | 3% | |
| Calcium | 20.5mg | 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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