| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | T | Lard, vegetable oil or |
| chicken fat | ||
| 2 | Onions, diced | |
| 6 | Garlic cloves, minced | |
| 6 | c | Chicken stock |
| 2 | Hominy, drained | |
| 4 | c | Carnitas, recipe above |
| 4 | c | Tomatillo Salsa |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper. Recipe by: TOO HOT TAMALES SHOW #TH6108 Posted to FOODWINE Digest by Terry Pogue <tpogue@IDSONLINE.COM> on Feb 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 866
Calories From Fat: 393
Total Fat: 43.2g
Cholesterol: 57.5mg
Sodium: 2361.9mg
Potassium: 1916.1mg
Carbohydrates: 77.8g
Fiber: 4.3g
Sugar: 32.3g
Protein: 39.9g