RECIPE DETAILS
Item ID: R8998
Batch Quantity: 100
Serving Size: 1
Serving Measure: cup
Serving Description: 1 cup
Nutrition Link: 80587
Food Category: Entrees
HACCP: POULT
HACCP Process Category: SameDay
Recipe Source: COOKB
RECIPE DETAILS
Item ID: R8998
Batch Quantity: 100
Serving Size: 1
Serving Measure: cup
Serving Description: 1 cup
Nutrition Link: 80587
Food Category: Entrees
HACCP: POULT
HACCP Process Category: SameDay
Recipe Source: COOKB
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Thank you to Rosa Gallegos for creating this delicious dish!
Add 1/2# chicken base to 2 gallon, 2 1/4 cup water to create broth.
Preparation
1. Dice Onions and sautee over medium high heat.
2. Add chicken, garlic and seasonings. Toss to combine.
3. Add chicken mix to broth.
4. Add tomatillos, pasilla peppers, and hominy. Bring to a boil, reduce and simmer.
Serving
1. Top with cilantro.
2. Serve 8 oz spoodle with 2 oz tortilla chips (~24 chips).
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 5.625 | Meat/Meat Alternative: 1 | Calories: 646.21 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 3.56% | |
| Red Orange: 0.5 | Grains: 2 | Sodium: 1514.56 | |
| Legumes: 0 | |||
| Starchy: 2 | |||
| Other: 1.125 | |||
| Additional: 2 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
