RECIPE DETAILS
Item ID: 1815998
Serving Description: 1 Cup (8 oz.)
HACCP Process Category:
None
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1815998
Serving Description: 1 Cup (8 oz.)
HACCP Process Category:
None
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Onions: 78%
- Cilantro: 84%
Pre-Preparation
-
Add chicken base to water to create broth.
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Wash produce as needed.
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Dice onions.
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Mince garlic.
-
Chop cilantro.
Preparation
-
Sauté onions over medium-high heat until translucent.
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Mix in chicken, garlic, oregano, and salt.
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Add broth to the chicken mixture.
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Add tomatillos, pasilla pepper, and hominy.
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Bring to a boil, then reduce heat and simmer.
Serving
Serving size: 1 cup (8 oz)
Suggested serving utensil: spoodle
Garnish with chopped cilantro
Serve with 2 oz tortilla chips (approximately 24 chips)
Recipe Source: Napa Valley Unified School District
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0.25 cups |
| Vegetables, Other | 1.5 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 483.15 kcal |
| Total Fat | 20.04 gm |
| Saturated Fat | 2.83* gm |
| Trans Fat | 0.00* gm |
| Sodium | 729.88 mg |
| Carbohydrates | 65.58 gm |
| Fiber | 11.66* gm |
| Sugars | 6.73* gm |
| Added Sugars | 0.00* gm |
