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Mexican Posole

yield: 4 total time: 60 minutes
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Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups hominy dried, or one, 1 28-ounce can of hominy drained and rinsed
  • 8 ounces boneless pork loin cut into 1/2-inch cubes, you can use chicken instead
  • 1 pound boneless, skinless chicken thighs cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder mild
  • 1 tablespoon Mexican oregano dried
  • 1 teaspoon ground cumin
  • 7 cups chicken broth

Nutrition

  • Calories : 420 calories
  • Carbohydrate : 18 grams
  • Cholesterol : 110 milligrams
  • Fat : 20 grams
  • Fiber : 4 grams
  • Protein : 46 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 440 milligrams
  • Sugar : 3 grams
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