Hominy, Chile & Giblet Soup 16, Native American
Created by dienia b on May 3, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #18790
Ingredients
- 1 (8 ounce) yellow onions sliced
- 3 cloves garlic, finely chopped
- 2 tablespoons lard
- 1 pound chicken giblets (diced)
- 6 cups chicken stock
- 1 can (15 ounce) hominy (drained)
- 1 teaspoon dried oregano
- Cayenne pepper (pinch)
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- Green chillies, sliced (12 mild)
- 1 lime, juiced
- 1 (8 ounce) avocado, diced
- 1/4 cup cilantro (leaves to garnish)
How to Make
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Step 1: Melt the lard in a large pot, add the onion and garlic and sweat until soft.
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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.
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Step 3: Bring to a simmer and gently cook until the giblets are tender,
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Step 4: About 45 minutes, then add the sliced chillies and simmer for 10 more minutes.
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Step 5: Ladle the soup into bowls, and add a small squeeze of lime juice to each one
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Step 6: And garnish with the avocado and cilantro if desired.
Nutritional Facts
- 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