Vickie's Chicken Pork and Roasted Green Chili Stoup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 479.3
  • Total Fat: 15.7 g
  • Cholesterol: 119.5 mg
  • Sodium: 863.9 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 7.7 g
  • Protein: 54.7 g

View full nutritional breakdown of Vickie's Chicken Pork and Roasted Green Chili Stoup calories by ingredient
Submitted by:

Introduction

This is a very hearty dish, great for a crisp fall evening. This is a very hearty dish, great for a crisp fall evening.
Number of Servings: 6

Ingredients

    **Chicken Breast (raw, boneless, skinless), 21 oz(remove)
    Pork Tenderloin, 17 oz(remove)
    Red Onion Raw (1/4 cup, 40g or 1.4oz), 2 cup(remove)
    Mushrooms, fresh, 280 grams(remove)
    Garlic, 6 clove(remove)
    Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container), 455 gram(s)(remove)
    Hominy, 2 cup(remove)
    *Campbell's Real Stock Vegetable, 4 cup(remove)
    *Extra Virgin Olive Oil, 3 tbsp(remove)
    *Green Chili Peppers, canned, 1 cup(remove)
    Cilantro, raw, 8 tbsp(remove)
    *green onion (spring onion), 0.5 cup(remove)
    Salt, 1 tbsp(remove)
    Pepper, black, 1 tsp(remove)

Directions

Add 1 tbl olive oil to large dutch oven, add chopped onion and mushrooms, cook till browned, remove from pan. Smash and chop garlic cloves and place with onions & mushrooms. In same pan brown the pork and chicken in small batches addion olive oil as needed. return onions, mushrooms & garlic to pan. Add chopped green chilis, cannellini( including water), hominy (water removed), chopped cilantro and the 4 cups of stock. Salt & pepper to taste. Bring to a boil, then reduce heat to a simmer for about 45 minutes.

Serving Size: 6 - 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user VDESOFI.

Rate This Recipe