Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
308
Calories
29g
Protein
15g
Fat
15g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 cups dried Hominy
- 2 pounds pork sliced, diced, and browned
- with a clove of garlic
- ¼ cup New Mexico ground red chile or fresh ground pepper to taste
- ½ onion, diced (½ cup)
- 2 teaspoons oregano
- salt to taste
Directions
1
1.Fill large cooking pot with hminy and water. Cook hominy, covered, over medium heat until kernels burst open and are “al dente” (several hours).
2
2.Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).
Recipe sourced from
fandom