Ingredients
- ½ pound ground chicken
- ½ pound ground lean beef
- 10 cups water
- 1 tablespoon annatto (achiote)
- 1 bay leaf
- 1 small onion, chopped
- ½ cup green pepper, chopped
- 1 teaspoon mint (yerbabuena)
- 2 small tomatoes, chopped
- ½ teaspoon oregano
- 4 tablespoons instant corn meal
- ½ teaspoon black pepper
- t tablespoon minced garlic
- ½ teaspoon salt
- 2 cups shredded carrots
- 3 cups shredded cabbage
- 1 10-ounce package frozen corn
- ½ cup cilantro, minced
Directions
- In a large pot, combine water, annatto, bay leaf, half of the onion, green pepper, and ½ teaspoon of mint. Bring to a boil.
- In a bowl, combine chicken and beef, the other half of the 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 to 45 minutes.
- Add remaining vegetables except cilantro. Cook over low heat for 25 minutes. Garnish with cilantro and the rest of the mint.
Image
Prep Time
20 min
Nutrition Facts
- Servings per Recipe: 8
- Serving Size: 1¼ cups
- Calories: 160
- Calories from Fat: 35
- Total Fat: 4
- Cholesterol: 40 mg
- Sodium: 220 mg
- Carbohydrate: 18 g
- Dietary Fiber: 3 g
- Protein: 3 g
- Exchange: 1 starch, 2 lean meat
- Carbohydrate Units: 1