Rancho Gordo

Ingredients

• 1 cup anasazi beans dried, somewhere between a pinto and kidney bean
• 1 cup posole dried
• 1 bulb garlic cut in half, not peeled
• 2 onions peeled and roughly chopped
• 10 tomatillos husked, rinsed and quartered
• 2 chilies pasilla, seeded and roughly chopped
• 1 jalapeno seeded and roughly chopped
• 4 cloves garlic smashed
• 2 tablespoons olive oil
• 2 cups chicken stock
• 1 tablespoon white wine vinegar
• 1 lime juiced
• 1 teaspoon ground cumin
• 2 teaspoons hot sauce cholula or mexican
• 2 chicken breasts cut into 1/2-inch cubes
• 1/4 cup chopped cilantro
• avocado optional
• sour cream optional
• green cabbage optional
• cilantro optional

Nutrition

• Calories : 500 calories
• Carbohydrate : 59 grams
• Cholesterol : 50 milligrams
• Fat : 17 grams
• Fiber : 14 grams
• Protein : 31 grams
• SaturatedFat : 3 grams
• Sodium : 500 milligrams
• Sugar : 11 grams