Hominy, Chile & Giblet Soup 16, Native American
Recipe: #18790
May 03, 2015
Categories: Chicken, Game, Native American, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Venison, Spicy, Chicken Dinner, more
"You can use venison instead of the giblets for a Navaho dish ,will need to cook longer"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (407.8 g)
- Calories 335.1
- Total Fat - 13.7 g
- Saturated Fat - 4.4 g
- Cholesterol - 411.5 mg
- Sodium - 1820.1 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 4.4 g
- Sugars - 2.3 g
- Protein - 40 g
- Calcium - 82.5 mg
- Iron - 5.6 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt the lard in a large pot, add the onion and garlic and sweat until soft.
Step 2
Add the chicken giblets and cook until just colored, then add the stock, white hominy, oregano, cayenne pepper, then season to taste with salt and fresh ground pepper.
Step 3
Bring to a simmer and gently cook until the giblets are tender,
Step 4
About 45 minutes, then add the sliced chillies and simmer for 10 more minutes.
Step 5
Ladle the soup into bowls, and add a small squeeze of lime juice to each one
Step 6
And garnish with the avocado and cilantro if desired.
Tips
No special items needed.
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