Directions:
- In a 3- to 4-quart pan, combine the garlic, onion, and salad oil. Cook, stirring often, over medium-high heat until the onion is lightly browned, about 5 minutes.
- While the onion cooks, cut the chicken into bite-size pieces. When the onion has browned, add the chicken pieces, red chili sauce, oregano, and chicken broth. Bring to a boil, reduce heat, and simmer until chicken is no longer pink in center of thickest part (cut to test), 7 to 8 minutes.
- Add hominy, reheat to simmering, and serve. Offer lettuce and lime wedges to add to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 792.48 Kcal (3318 kJ) | ||
| Calories from fat | 202.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.47g | 35% | |
|---|---|---|---|
| Cholesterol | 334.46mg | 111% | |
| Sodium | 3151.06mg | 131% | |
| Potassium | 2462.37mg | 52% | |
| Total Carbs | 27.7g | 9% | |
| Sugars | 8.9g | 36% | |
| Dietary Fiber | 5.78g | 23% | |
| Protein | 121.31g | 243% | |
| Vitamin C | 23.2mg | 39% | |
| Iron | 1.3mg | 7% | |
| Calcium | 132.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 60.22 Kcal (252 kJ) | ||
| Calories from fat | 15.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 35% | |
|---|---|---|---|
| Cholesterol | 25.41mg | 111% | |
| Sodium | 239.44mg | 131% | |
| Potassium | 187.11mg | 52% | |
| Total Carbs | 2.1g | 9% | |
| Sugars | 0.68g | 36% | |
| Dietary Fiber | 0.44g | 23% | |
| Protein | 9.22g | 243% | |
| Vitamin C | 1.8mg | 39% | |
| Iron | 0.1mg | 7% | |
| Calcium | 10.1mg | 13% | |
* 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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