| 1 pound boneless skinless chicken thighs (or pork shoulder), trimmed and cut in bite size pieces |
2 2/3 oz |
$2.75 per pound
|
$0.46 |
| 1 20-ounce can red chile sauce (red enchilada sauce works fine) |
3 1/3 fl oz |
$4.79 per 5 fluid ounces
|
$3.19 |
| 4 cups chicken broth |
2/3 cup |
$0.99 per 14 1/2 ounces
|
$0.38 |
| 1 medium onion, chopped fine |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 1 to 2 cloves garlic, minced |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 teaspoon dried oregano |
0.08 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1/2 teaspoon cumin |
0.08 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/4 teaspoon salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 to 1/2 teaspoon dried red pepper flakes (optional) |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/8 teaspoon ground black pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 1 30-ounce can Mexican style hominy, undrained |
5 fl oz |
$1.89 per 29 ounces
|
$0.24 |
| Total per Serving |
$4.38 |
| Total Recipe |
$26.26 |
Suggestions?