| 1 tablespoon canola oil |
3/8 teaspoon |
$4.49 per 40 fluid ounces
|
$0.01 |
| 2 pounds pork shoulder (or boneless chicken thighs or breasts), trimmed and cut in bite-size pieces |
1/4 lb |
$2.49 per pound
|
$0.62 |
| 2 large onions, chopped |
1/4 onions |
$0.79 per pound
|
$0.07 |
| 6 cloves garlic |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 14.5-ounce can chicken broth |
1 7/8 fl oz |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 2 cups water |
1/4 cup |
n/a
|
|
| 1 29-ounce can Mexican style hominy |
3 5/8 fl oz |
$1.89 per 29 ounces
|
$0.17 |
| 1 28-ounce can red chile sauce ( I used Las Palmas Red Enchilada Sauce) |
3 1/2 fl oz |
$4.79 per 5 fluid ounces
|
$3.35 |
| 1 4-ounce can diced green chiles |
1/2 fl oz |
$1.09 per 4 ounces
|
$0.08 |
| 1 teaspoon dried oregano |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| Chopped cilantro for garnish |
1/8 cilantro |
$1.09 per cup
|
$0.02 |
| Tortilla pieces for garnish |
1/8 tortilla |
n/a
|
|
| Total per Serving |
$4.50 |
| Total Recipe |
$36.02 |
Suggestions?