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Nutrition Facts
Serving Size
1 ¼ cup
Calories
161
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
31 mg
Sodium
193 mg
Potassium
461 mg
Total Carbohydrate
17 g
Dietary Fiber
4 g
Protein
13 g
Ingredients and Preparation
Ingredients
Measures
Ground chicken
½ pound
Ground lean beef
½ pound
Water
10 cups
Annato (also called achiote), optional, for coloring
1 tablespoon
Bay leaf
1
Small onion, chopped
1
Green pepper, chopped
½ cup
Mint
1 teaspoon
Small tomatoes, chopped
2
Oregano
½ teaspoon
Instant corn flour
4 tablespoons
Black pepper
½ teaspoon
Garlic cloves, minced
2
Salt
½ teaspoon
Medium carrots, chopped
2
Cabbage, chopped
2 cups
Celery stalks, chopped
2
Frozen corn
1 package (10 ounces)
Medium zucchini, chopped
2
Medium chayote, chopped (added zucchini can be used instead)
1
Cilantro, minced
½ cup
Directions
- In large pot, combine water, annato, bay leaf, half of onion, green pepper, and 1/2 teaspoon of mint. Bring to boil.
- In bowl, combine chicken, beef, other half of onion, tomato, oregano, corn flour, pepper, garlic, and salt. Mix well. Form 1-inch meatballs. Place meatballs in boiling water and lower heat. Cook over low heat for 30–45 minutes.
- Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini. Cook for another 5 minutes. Garnish with cilantro and rest of mint.