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For Electric Cooperative Members

1 medium chile negra, rehydrated
2 cans (15 1/2 ounces each) chicken broth
3/4 pound pork tenderloin
3/4 pound skinless, boneless chicken breast
2 cups onion, chopped
1 medium bay leaf
3/4 tablespoon Mexican oregano
3/4 tablespoon ground cumin
1 1/2 teaspoons crushed garlic
1 can (4 1/2 ounces) green chiles
1 can (14 1/2 ounces) beef broth
1 can (15 ounces) white hominy (pozole)
2 cans (15 ounces each) yellow hominy
Salt and pepper to taste.

Puree rehydrated chile with about half of chicken broth. Scrape into 5-quart Crock-Pot and add remaining ingredients. Cover and cook on low for 6 to 7 hours or on high for 4-5 hours.

Serving size: 1 cup. Per serving: 165 calories, 22.8 g protein, 2.6 g fat, 11.7 g carbohydrates, 2 g fiber, 573 mg sodium, 52 mg cholesterol

Dana B. Norman, Pedernales Electric Cooperative