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Ingredients
US|METRIC
4 SERVINGS
- 2 boneless skinless chicken breast halves (Organic, cut into 2-inch-thick strips)
- 2 oz. achiote paste
- 3 Tbsp. extra virgin olive oil
- 6 oz. Mexican-style chorizo (Housemade, recipe below, Note: you can substitute 1 link of store-bought all natural lean chorizo, but be careful with salt as store bought tends to be over salted and spiced)
- 1 1/2 cups posole (cooked Rancho Gordo White, prepared hominy)
- 3/4 cup chicken stock (infused with the juice of ½ a lime)
- 3/4 lb. spinach leaves
- 1/2 cup poblano peppers (chopped)
- 1/4 cup sliced leeks
- 1/4 cup sliced shallots
- 1/8 cup garlic (sliced)
- 1 cup salsa (avocado, recipe below)
- salt
- pepper
- 2 avocados
- 3 Tbsp. chopped cilantro
- 3 Tbsp. shallot (chopped)
- 1/2 lime
- salt
- pepper
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol40mg13% |
Sodium1840mg77% |
Potassium1600mg46% |
Protein21g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber16g64% |
Sugars7g |
Vitamin A180% |
Vitamin C150% |
Calcium20% |
Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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