Mexican

Pasole Stew with Chicken/no sallt added is for Soup.

Pasole Stew with Chicken/no sallt added takes 30 minutes to prepare.

Pasole Stew with Chicken/no sallt added takes 60 minutes to cook.

Pasole Stew with Chicken/no sallt added makes 1 servings.

The ingredients for Pasole Stew with Chicken/no sallt added are:

4 cup Kitchen Basics Vegetable Cooking Stock, Unsalted (by TRIBOVINE)
1 cup, chopped Onions, raw
2 tbsp Extra Virgin Olive Oil
2 clove Garlic
24 ounces Chicken Breast (cooked), no skin, roasted
4 cup (8 fl oz) Water, tap
4 cup Pasole, frozen to cook (4 cups in pkg)
2 tbsp Argo Cornstarch
2 cup Green Chili Peppers, canned
1 tsp Cumin seed
3 tsp Oregano, ground
.5 tbsp Cilantro, dried

Here is how you make Pasole Stew with Chicken/no sallt added:

If chicken is raw, brown it in olive oil with onion and garlic.Add broth, water, pasole and spices.Cook till Pasole begins to pop, do not overcook. (one hour)Add chopped chilies. Bring to boilMix cornstarch with enough water to add (2 T.) and stir in stew for one minute longer. Let st for 30 minutes and serve with fresh cilantro, if desired.Sprinkle with smoked chipotle, if desired.Serving Size: Makes 13 one-cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user 1DIXIELEE.

The nutritional information for Pasole Stew with Chicken/no sallt added is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,251.9

• Total Fat: 58.2 g
• Cholesterol: 421.4 mg
• Sodium: 2,558.6 mg
• Total Carbs: 230.9 g
• Dietary Fiber: 21.9 g
• Protein: 179.3 g

Pasole Stew with Chicken/no sallt added is Mexican cuisine.