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Mexican Pozole

Mexican Pozole



 

Mexican Pozole


Ingredients

  • 2 pounds lean beef, cubed
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup cilantro
  • 1 can (15 ounce) stewed tomatoes
  • 2 ounces tomato paste
  • 1 can (1 lb. 13 ounce) hominy

Directions

  1. In a large pot, heat oil. Saute beef.
  2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot and cook over low heat until meat is tender.
  3. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
  4. Add hominy and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.
Option: Skinless, boneless chicken breasts may be used instead of beef cubes.
Yield: 10 servings--

Nutrition Facts


Serving size: 1 cup

Amount Per Serving
Calories: 253
Total fat: 10 g
Saturated fat: 3 g
Cholesterol: 52 mg
Sodium: 425 mg
Calcium: 28 mg
Iron: 3 mg

SOURCE: National Heart, Lung, and Blood Institute, part of the National Institutes of Health and the U.S. Department of Health and Human Services



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