Photo: K8
Estimated Nutrition (whole recipe, rough)
98
Calories
3g
Protein
1g
Fat
22g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lrg Cans of hominy
- 3 x Or 4 cans of vegetable broth
- Or stock
- 2 x Or 3 green chiles (roasted And peeled)
- 1 lrg 1015 onion, diced
- 3 x Or 4 large carrots, diced
- 3 x Or 4 stalks of celery,
- Diced
- x Salt and pepper to taste
- 1/2 tsp Each oregano, garlic, cumin
- 1 tbl Chile powder
- =
Directions
1
Saute the onions and celery until the onion is transparent.
2
This can be done with water and veggie stock or with spray-type coatings.
3
Dump everything else in and bring to a low boil.
4
Simmer until you like the texture.
5
The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage.
6
Please consider your tolerance for spices.
7
The heat will come from the green chiles and the chile powder, as well as the black pepper.
8
Finally, if you want a little more color in the stew, you could throw in some kernel corn.
Recipe sourced from
fandom