Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Hearty Mexican-style Braise

0
Average: 0 (0 votes)
(0 votes)
Hearty Mexican-style Braise
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
720
calories
Calories
0
Print

Ingredients

for
4
servings
1 ¼ cups
chickpeas (tinned)
½
3 cups
Pork belly (diced)
1 cup
hominy (tinned)
½
small chicken
8 cups
1
onion (chopped)
1
2
1
Garlic bulb (separated into cloves)
½ teaspoon
ground Cumin
2 tablespoons
dried oregano
chile (crushed, to taste)
print shopping list

Preparation steps

1.
Put the chickpeas into a pan with a little water and bring to the boil. Then set aside and leave to cool.
2.
Trim and shred the cabbage. Heat the oil in a frying pan and brown the pork. Then put the pork and chicken into a large pan, cover with water and bring to the boil.
3.
Reduce the heat and add the onion, stock cube, bay leaves and garlic. Cover and cook over a medium heat for about 2 hours, or until the meat is tender.
4.
Add the cabbage for the last 15 minutes. Then take the meat out of the pan and leave to cool.
5.
Bone the chicken and cut the chicken and pork into pieces. Skim the layer of fat from the top of the broth and remove the bay leaves.
6.
Add the drained chickpeas, hominy and tomato puree to the broth. Season with salt, pepper and cumin and return to the boil.
7.
Put the meat into soup plates, add the oregano and chillies and ladle the hot broth over. Serve.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie720 kcal(34 %)
Protein20.43 g(21 %)
Fat56.65 g(49 %)
Carbohydrates32.96 g(22 %)
Sugar added0 g(0 %)
Roughage9.21 g(31 %)
Vitamin A39.6 mg(4,950 %)
Vitamin D0.01 μg(0 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.37 mg(34 %)
Niacin8.77 mg(73 %)
Vitamin B₆0.48 mg(34 %)
Folate147.2 μg(49 %)
Pantothenic acid0.91 mg(15 %)
Biotin4.06 μg(9 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C47.49 mg(50 %)
Potassium672.96 mg(17 %)
Calcium134.76 mg(13 %)
Magnesium62.96 mg(21 %)
Iron4.51 mg(30 %)
Iodine0.75 μg(0 %)
Zinc2.71 mg(34 %)
Saturated fatty acids20.1 g
Cholesterol82.78 mg
Author of this recipe:
Post the first comment