Green Chile Vegetable Pozolé

PINAENLACOCINA.COM
25Ingredients
80Minutes
210Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 white onion (Medium, diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon epazote (dried, optional)
  • 1 tablespoon Mexican oregano
  • 6 cups vegetable broth
  • salt (to taste)
  • 3 cups tomatillo salsa (recipe below)
  • 3 cups green chile (previuosly roasted Hatch or Anahein, diced)
  • 2 russet potatoes (Medium, peeled and diced)
  • 2 large carrots (peeled and sliced)
  • 1 cup sun-dried tomatoes (finely chopped)
  • 8 tomatillos (peeled and washed)
  • 1/2 white onion (Small, chopped)
  • 1 clove garlic (sliced)
  • 2 serrano peppers (stems removed)
  • 1 lime (small)
  • 1 handful chopped cilantro
  • salt (to taste)
  • corn tortillas (Warm, or tostadas)
  • serrano (Chile, minced)
  • radishes (sliced thin)
  • cabbage (or lettuce shredded)
  • lime wedges
  • cilantro (chopped)
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    NutritionView More

    210Calories
    Sodium69% DV1650mg
    Fat7% DV4.5g
    Protein14% DV7g
    Carbs14% DV41g
    Fiber32% DV8g
    Calories210Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1650mg69%
    Potassium1230mg35%
    Protein7g14%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber8g32%
    Sugars14g28%
    Vitamin A100%
    Vitamin C280%
    Calcium10%
    Iron15%

    * 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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