Directions:
- Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
- Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
- Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.13 Kcal (281 kJ) | ||
| Calories from fat | 20.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Cholesterol | 6.72mg | 2% | |
| Sodium | 45.31mg | 2% | |
| Potassium | 263.88mg | 6% | |
| Total Carbs | 8.37g | 3% | |
| Sugars | 6.61g | 26% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 25.4mg | 42% | |
| Iron | 5.5mg | 30% | |
| Calcium | 107.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 43.63 Kcal (183 kJ) | ||
| Calories from fat | 13.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 4% | |
|---|---|---|---|
| Cholesterol | 4.37mg | 2% | |
| Sodium | 29.45mg | 2% | |
| Potassium | 171.52mg | 6% | |
| Total Carbs | 5.44g | 3% | |
| Sugars | 4.3g | 26% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 1.94g | 6% | |
| Vitamin C | 16.5mg | 42% | |
| Iron | 3.6mg | 30% | |
| Calcium | 70mg | 11% | |
* 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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