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5 oz green pasilla chile pepper, diced
8 oz chorizo--two links (use a good chorizo that is made with pork not fillers and innards. Better yet make your own.)
1/2 tsp ground New Mexico chili pepper
1/2 tsp ground ancho chili pepper
salt/pepper, to taste
Ingredients Per Serving Qty Common Price Price per Serving
3 cups chicken stock 1/2 cup
$0.99 per 14 1/2 ounces
$0.28
29 oz tomatillos, drained and rinsed 4 5/6 oz
$1.99 per pound
$0.60
29 oz hominy, rinsed and drained (I used white but golden is fine) 4 5/6 oz
$1.89 per 29 ounces
$0.32
4 oz roasted green chiles, diced 2/3 oz
$1.09 per 4 ounces
$0.18
1 bunch cilantro, chopped 1/6 bunch
$1.09 per cup
$0.18
10 oz red potato, large chop 1 2/3 oz
$1.09 per pound
$0.11
3 oz carrots, diced 1/2 oz
$1.49 per pound
$0.05
2 stalk celery, diced 1/3 stalk
$1.99 per pound
$0.06
1/2 red bell pepper, diced (for color) 0.08 bell pepper
$3.29 per pound
$0.07
8 oz onion, diced 1 1/3 oz
$0.79 per pound
$0.07
3 clove garlic 1/2 garlic cloves
$4.00 per pound
$0.01
2 1/4 lb pork trimmed and cut into large chunks about 1 1/2 inches square. I used a cheap loin cut that had some fat. Shoulder would be better but I opted for less fat. 6 oz
$4.49 per pound
$1.68
3 tb olive oil 1 1/2 teaspoons
$5.99 per 16 fluid ounces
$0.09
2 tb ghee 1 teaspoon
n/a
 
1/2 tsp ground red pasilla pepper 0.08 teaspoon
$1.50 per ounce
$0.02
1/2 tsp Mexican oregano 0.08 teaspoon
$3.89 per 3/4 ounces
$0.02
1/2 tsp ground cumin 0.08 teaspoon
$1.69 per 1 1/4 ounces
$0.01
1 tsp dried epazote 1/6 teaspoon
n/a
 
Total per Serving $3.76
Total Recipe $22.54
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