Mexican Pozole
Serve with chopped onion and avocado for an extra kick.
Servings
Yield: 10 servings, Serving size: 1 cup.
Prep and cook time
Prep time: 15 min. Cook time: 35 min.
Ingredients
- 2 pounds lean beef, cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 clove garlic, chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup cilantro
- 1 tablespoon cumin
- 1 can (15 ounces) stewed tomatoes
- ⅓ can (2 ounces) tomato paste
- 1 can (1 pound, 13 ounces) hominy
Directions
- In a large pot, heat oil. Brown beef.
- Add onion, garlic, salt, pepper, cilantro, cumin, and enough water to cover the meat. Cover with a lid and cook over low heat until meat is tender.
- Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
- Add hominy and cook for another 15 minutes over low heat. Stir often. Add water as needed.
Variation: Skinless, boneless chicken breasts may be used instead of beef. For added flavor, add 1 tablespoon of cumin in step 1.
Nutritional information
Each serving provides: calories: 253, total fat: 10g, saturated fat: 3g, cholesterol: 52mg, sodium: 425mg, total fiber: 4g, protein: 22g, carbohydrates: 19g, potassium: 485mg