Ingredients:
- 1 chicken breast, in bite size pieces
- 1/2 onion, chopped
- 4 serrano chilies, finely chopped (optional)
Directions:
- Cook pork and chicken separately in enough water to cover them, each one with a chunck of onion and salt to taste.
- When pork meat is cooked, transfer it to the pot where chicken is cooking and add 5 cups of the corn and simmer.
- Process in blender the remaining niblets with the poblanos, the onion, the cilantro and one cup of the chicken rendered stock.
- Pass this through sieve or strainer and return to cooking pan.
- Add the epazote and cook untilcorn is cooked.
- Garnish with chopped onion and serrano peppers if desired and with fresh lime juice to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.22 Kcal (2907 kJ) | ||
| Calories from fat | 466.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.83g | 80% | |
|---|---|---|---|
| Cholesterol | 55.45mg | 18% | |
| Sodium | 57.73mg | 2% | |
| Potassium | 734.64mg | 16% | |
| Total Carbs | 42.33g | 14% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 13.55g | 27% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 266.58 Kcal (1116 kJ) | ||
| Calories from fat | 179.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.9g | 80% | |
|---|---|---|---|
| Cholesterol | 21.29mg | 18% | |
| Sodium | 22.17mg | 2% | |
| Potassium | 282.1mg | 16% | |
| Total Carbs | 16.25g | 14% | |
| Sugars | 2.17g | 23% | |
| Dietary Fiber | 2.01g | 21% | |
| Protein | 5.2g | 27% | |
| Vitamin C | 1mg | 5% | |
| Calcium | 11.3mg | 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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